Indian Noodle Payasam
Indulge in the creamy decadence of Indian Noodle Payasam, a traditional South Indian dessert that combines the rich flavors of ghee-roasted vermicelli noodles, fragrant cardamom, and delicate saffron-infused milk. This festive delight is elevated with the addition of golden-fried cashews and plump raisins, lending delightful bursts of texture and sweetness. Simmered to perfection, this luscious, aromatic dessert is a celebration of festive joy and comfort. Perfect for festive occasions or special dinners, Indian Noodle Payasam can be served warm for cozy indulgence or chilled for a refreshing treat. Easy to prepare in just 35 minutes, this recipe is a treasure trove of authentic Indian flavors and will leave your guests craving more!
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Recipe Information
Ingredients
- 100 grams vermicelli noodles
- 2 tablespoons ghee (clarified butter)
- 1 liters whole milk
- 100 grams sugar
- 4 pods cardamom pods (crushed)
- 8 pieces cashew nuts
- 2 tablespoons raisins
- 1 pinch saffron strands
- 2 tablespoons hot milk (to soak saffron)
Instructions
Warm 2 tablespoons of hot milk in a small bowl and soak the saffron strands. Set aside.
Heat ghee in a heavy-bottomed pot or deep pan over medium heat.
Add the cashew nuts and fry until golden brown. Remove and set aside on a plate.
In the same ghee, add the raisins and stir-fry until they puff up. Remove and set aside with the cashews.
Add the vermicelli noodles to the remaining ghee in the pan and roast until lightly golden and fragrant, about 3-4 minutes. Stir frequently to prevent burning.
Pour in the whole milk and bring the mixture to a gentle boil, stirring occasionally.
Reduce the heat to low and simmer the mixture, stirring frequently, for about 10 minutes or until the vermicelli softens and the milk thickens slightly.
Add the sugar and crushed cardamom pods. Stir well to ensure the sugar dissolves completely.
Stir in the saffron-infused milk, mixing thoroughly for an even golden-yellow hue.
Add the fried cashew nuts and raisins back into the pot, reserving a few for garnishing.
Continue cooking for 2-3 more minutes, allowing the flavors to meld together.
Turn off the heat and let the payasam cool slightly. It will thicken further as it sits.
Serve warm or chilled, garnished with the reserved cashews and raisins.
Nutrition Facts
Calories |
1900 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.1 g | 89% | |
| Saturated Fat | 38.5 g | 192% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 199 mg | 66% | |
| Sodium | 502 mg | 22% | |
| Total Carbohydrate | 288.6 g | 105% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 172.2 g | ||
| Protein | 45.7 g | 91% | |
| Vitamin D | 11.7 mcg | 59% | |
| Calcium | 1356 mg | 104% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 1963 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
