Estimated Nutrition (whole recipe, rough)
Counts 4 of 7 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cardamom | 1 tsp ground (2g) | 6 |
| Cashew Nut | not in our table | 0 |
| Saffron | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup: Vermicelli
- 1 cup: Milk
- 1 cup: Sugar
- A handful: Cashew nuts
- A handful: Raisins
- 1 pinch: Saffron
- 2-3 pods: Cardamom
- ¾ cup: Water
Directions
Heat the ghee and fry the vermicelli till light brown.
In the meanwhile, boil the water.
Add the vermicelli to the boiling water and cover it. Keep stirring occasionally.
Once the vermicelli becomes soft , add the sugar and continue to stir.
Put the saffron in the milk and dissolve it, add this milk to the vermicelli.
Powder the cardamom and add it to the mixture.
Then fry the cashew nuts and almonds in ghee and add these.
Mix well and boil for about two minutes.
Your payasam is ready and can be served hot or cold.
Category:Indian Recipes
Category:South Indian Recipes