- 1 litre/1¾ pint full-fat milk
- 1 tsp ghee or butter
- 50g/1¾oz vermicelli, broken into rough 4cm/1½in pieces
- 4 tbsp sugar
- ¼ tsp ground cardamom (or seeds from 8 pods)
- 1 tbsp ghee or butter
- 25g/1oz cashew nuts
- 25g/1oz pistachio nuts
- 25g/1oz sultanas
- Pour the milk into a large, deep-sided pan or karahi and place over a medium-high heat until it comes to the boil, then reduce the heat slightly and simmer for about 20 minutes until reduced in volume by a third.
- Meanwhile, heat the ghee (or butter) in a pan over a medium heat, add the vermicelli and fry for 1–2 minutes, or until lightly toasted but not browned.
- Once the milk has reduced, add the toasted vermicelli to the milk and simmer for a further 20 minutes, or until the vermicelli is soft and the milk reduced further.
- Stir in the sugar and cardamom, leave to cool slightly then pour into a serving dish, individual bowls or glasses.
- To decorate, heat the ghee (or butter) in a pan over a medium heat, add the cashew nuts and pistachio nuts and fry for 2-3 minutes, or until golden-brown, then stir in the sultanas. Spoon this decoration over the payasam, leave to cool, then transfer to the fridge to chill – overnight is best. Serve in small portions.