For this payasam pudding, use small noodles fried on ghee. Indian Vermicelli is thinner than ours, so use cappellini pasta (angel hair). The taste of this dessert over time it only gets better, so cook it in advance, for one day and before serving, dilute with a little warm milk, because it will thicken while standing. Share with friends: 
Food Photography: Maya Kaymal Time: 4 hours. 15 minutes. Difficulty: medium Servings: 8 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 tsp ghee or butter (see recipe below) plus 2 tsp. butter
- 1 tbsp. noodles “angel hair”, broken pieces of 2 cm.
- 4 tbsp. milk
- 2 tbsp. water
- 3/4 Art. Sahara
- 1/2 tbsp. raisins
- 1/2 tbsp. broken cashew nuts
- 1/4 tsp ground cinnamon
Ghee:
- 225 gr. butter
Recipes with similar ingredients: cappellini pasta, milk, raisins, cashew nuts, cinnamon, ghee butter
Recipe preparation:
- Heat 1 tsp in a large frying pan. ghee and fry the noodles on medium heat until all pieces are lightly browned and appear aroma of fried.
- In a 3-liter thick-walled pan. heat milk and water to moderately high heat. Once the mixture boils, reduce the heat to medium and add the fried pasta. Keep cooking when low boil for 6 minutes until the noodles are ready. Add sugar and cook for 15 minutes, stirring frequently to prevent the noodles from sticking. When the mixture will be ready, it will have a creamy consistency.
- While the milk is boiling, in the pan where you fried pasta, fry raisins and cashews in 2 tsp. ghee until they lightly get browned.
- Put the fried raisins, nuts and cardamom in milk, mix and remove the pan from the heat. Cover and refrigerate for several hours or more. Serve the pudding warm, if necessary warming up. Ghee oil: In a heavy frying pan on medium or moderately low heat heat butter until it is completely does not melt. Watch how the oil boils: first it will be strong boil, and white milk pieces will float to the surface, then only white foam will be on the entire surface of the oil. Stir occasionally.
- Soon, small ones will appear on the surface, golden brown patches and the color of the oil will completely change from yellow to golden. Move the foam periodically to check sediment color. When the residue turns light brown, remove the oil from fire (see tip). Pass into a jar with a tight lid. Warm up optionally served with rice. Tip: If you will heat the oil until the residue turns dark brown, ghee it will lose its aroma and taste like vegetable oil. Output: 1 tbsp.
