|
Ingredients
|
For 4
|
For 100
|
|
Vermicelli
|
55gms
|
1.35kg
|
|
Milk
|
250ml
|
6,25 litre
|
|
Fat
|
30gms
|
500gms
|
|
Sugar
|
55gms
|
1.35kg
|
|
Saffron
|
a pinch
|
2 packages
|
|
Sultanas
|
30gms
|
680gms
|
|
Cashewnuts
|
30gms
|
680gms
|
|
Cardamoms
|
a few
|
15gms
|
Heat the fat. Fry vermicelli. Add milk and bring to boil
quickly. Add sugar and remove from fire. Fry cashewnuts and sultanas and add to
payasam with crushed cardamoms. Add saffron soaked in a little milk.
