ROSEMILK-VERMICELLI PAYASAM

Here’s a classic Rosemilk Vermicelli Payasam recipe—creamy, fragrant, and perfect as a dessert for festivals or special occasions.

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Ingredients (Serves 4)

• 1/2 cup vermicelli (thin variety preferred)

• 4 cups milk- (u can also substitute milk with store bought rosemilk)

• 1/2 cup sugar (adjust to taste)

• 2 tbsp ghee

• 10–12 cashews

• 10–12 almonds, slivered (optional)

• 8–10 raisins

• 1/2 tsp cardamom powder

• 1–2 tsp rose syrup (adjust for sweetness and color)

• A few strands of saffron (optional, soaked in 1 tbsp warm milk)

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Instructions

1. Roast Vermicelli:

1. Heat 1 tbsp ghee in a pan.

2. Add vermicelli and roast on low-medium flame until it turns light golden and aromatic.

2. Boil Milk:

1. In a separate pan, bring milk to a gentle boil.

2. Reduce flame and simmer for 5–7 minutes, stirring occasionally to prevent milk from sticking.

3. Cook Vermicelli:

1. Add the roasted vermicelli to the simmering milk.

2. Cook on low flame for 5–7 minutes until vermicelli softens.

4. Add Sugar & Flavor:

1. Stir in sugar and cardamom powder.

2. Add saffron milk if using.

3. Mix well and cook for 2–3 minutes.

5. Fry Nuts & Raisins:

1. In a small pan, heat 1 tbsp ghee.

2. Fry cashews, almonds, and raisins until golden.

3. Add these to the payasam.

6. Add Rose Flavor:

1. Turn off the flame.

2. Stir in rose syrup gradually, tasting as you go to get the perfect aroma and sweetness.

7. Serve:

• Serve warm or chilled.

• Garnish with a few extra nuts or a few drops of rose syrup for presentation.

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💡 Tips:

• Use full-fat milk for creamier texture.

• Vermicelli cooks faster in pre-heated milk, so don’t add directly to cold milk.

• Adjust sugar and rose syrup to your taste; some prefer a subtle rose flavor.

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