Sweet Milk Pudding with Vermicelli (Payasam)

Slowly cooked reduced milk set with vermicelli and cardamom, decorated with golden-brown nuts and sultanas. A traditional Tamil wedding dessert.

Vegetarian Indian Dessert Pudding Tamil

Estimated Nutrition

Calories

423.9

kcal / serving

1695.5 kcal total

Carbs

43.1g

per serving

172.4 g total

Fat

23.6g

per serving

94.2 g total

Protein

11.7g

per serving

46.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Sugar

null

Dairy

Full-Fat Milk

null

Fruits

Sultana

null

GrainsCereals

Vermicelli

Broken into rough 4cm pieces

NutsSeeds

0.25

tsp

Cardamom

Ground or seeds from 8 pods

Cashew Nut

null

Pistachio Nut

null

OilsFats

tsp

Ghee

Or butter

tbsp

Ghee

For decoration; or butter

Method

Chill the pudding in the fridge overnight before serving.

Boil milk in a large pan and simmer for 20 minutes until reduced by one third.

Toast the vermicelli in ghee for 2 minutes until lightly golden.

Add vermicelli to the milk and simmer for 20 minutes until softened.

Stir in sugar and cardamom then pour into serving bowls.

Fry cashews and pistachios in ghee until golden, stir in sultanas, and spoon over the pudding.