Dates & Vermicelli Payasam

A very easy Payasam recipe for  festive or normal days


the recipe

Dates – 15
Water – 200 ml
Vermicelli – ½ cup
Water – 100 ml
Milk – 100 + 300 ml
Sugar – 4 tbsp
Ghee – 1 tbsp
Almonds & Cashewnuts – ½ cup
ingredients to be powdered

Cardamom – 5
Cumin – 2 pinch
Dry Ginger Powder – ½ tsp or 1/3rd inch piece

The combination of cardamom, cumin and dry ginger powder is used to balance the sweetness from the dates.
the method

Deseed and chop the dates and cook it in water till mushy. Once the dates are cooked, stir it well to form the consistency of a pulp. Keep it aside.

Heat ghee in a saucepan and fry the cashewnuts and almonds. Drain the nuts and keep it aside. Saute the vermicelli in the remaining ghee and add 100 ml water and 100 ml milk and let the vermicelli cook. Once done add the remaining milk, cooked dates, sugar and fried nuts. Powder the cardamom, cumin and dry ginger with about 1 tsp sugar and add it to the payasam. Stir well and serve hot.