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.
- 1.0c gluten free pasta
- 2.0c milk
- 3.0Tbsp sugar
- 1.0Tbsp sweetened condensed milk
- 1.0pch ground cardamom
- 2.0Tbsp cashew pieces
- 1.0pch saffron
- 2.0Tbsp chopped fresh pistachios
- 1.0Tbsp ghee