How to make a south indian payasam for dessert

Melt 1 tsp ghee, coconut oil, or butter in a small saucepan.

Add in the cashew pieces and toast them gently. When they're nice and golden set them aside.

Pour 2 and 1/2 cups of milk into a pot or pan.

Add in 3 Tbs of sugar and stir it together well.

Bring the milk and sugar mixture to a boil.

Add in 1 cup of pasta. Stir everything around and let the pasta cook. Fresh pasta takes only a few minutes. You want your pasta soft but not falling apart mushy.

When the pasta has softened add in 1 Tbs sweetened condensed milk...

...and 1 pinch of ground cardamom.

Stir things up until the mixture starts to thicken a bit and then add the cashews.

Take the pan off the heat and let it cool a bit. The payasam will thicken in the fridge as it sits for a few hours.

Ladle it into serving dishes or bowls. Sprinkle the top with a bit of crumbled saffron and finely chopped pistachio and serve it up!

I love this dessert, it's sweet and the milk and spices gives it a lovely, fragrant flavor. As for the pasta, if you've never had a vermicelli pudding before, try it, you'll like it.

This makes up very quickly and is ready to eat after just a couple of hours in the fridge.This recipe makes 4 or 5 generous servings.