Noodle Payasa

One of the easiest desserts to prepare for the days when you have that sudden Indian dessert cravings! I’ve grown up eating this literally on all festival days, while going to a relatives place for dinner and just on those casual hunger strikes! This dish is the epitome of a humble Indian sweet dish. Without further ado lets jump right into this big bowl of payasa 🍯

Grab These (8)

Basic

• Vermicelli - 2 handfuls
• Rava - 2 tbsp
• Sugar - 1/2 cup
• Salt - A pinch
• Milk - 1/2 L
• Ghee - 4 tbsp
• Cinnamon powder (ground elaichi) - 1/2 tsp

Additional

• Dry fruits - A handful (Almonds, Cashew, Raisins)

Magic Begins Here

1. In a kadai , add 2 tbsp. of ghee and roast the vermicelli and rava till they start to turn golden-brown.
2. To this, add sugar, milk and the remaining ghee and stir thoroughly. Add a pinch of salt and elaichi. Let the mixture cook till all of the sugar melts and the milk thickens.
3. Now, in a tadka pan add a spoon of ghee and fry the dry fruits for about a minute. Once done, transfer them to the payasa. Let it rest for about 15 minutes before you jump all over it! Enjoy 😀

Note that the lesser vermicelli you add, the better. Once it cooks it really expands and you would end up with way tooo much payasa than you intended to.