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Veggie Table - Show #32

Vermicelli Payasam

• 3 tbsp (44mL) -- Butter
• 1 cup (250mL) -- Vermicelli, broken into 1" pieces
• 1 qt (1L) -- Milk
• 2 -- Cardamom pods - seeds only
• ½ cup (125mL) -- Sugar
• ¼ tsp (1mL) -- Saffron (optional)
• 2 tbsp (25mL) -- Raisins (optional)

Heat large heavy bottom saucepan over medium heat and when hot, add butter. When butter has melted, add vermicelli and sauté until golden. Pour in the milk. Raise heat to medium-heat and bring milk to a boil. Lower heat and simmer 15-20 minutes, stirring occasionally. Milk should thicken and vermicelli softens. Add the sugar and saffron. Stir until sugar has completely dissolved and mixture has reached the consistency of a thick soup or milkshake - this can be cooked and brought down to desired consistency (even to one of pudding!). Add raisins. Can be served cold or warm.