Nachi’s Payasam

Thankful to my friend for this wonderful dessert recipe

Nachi's Vermicelli Payasam

I have had this recipe since forever. It is the kind of dessert you want to eat on a night you are feeling a little vulnerable and out of sorts with the world. It will make you feel great again.

It is so easy, so simple, very wonderful, especially after a hot Indian meal. Given to me by an Indian friend, I believe this recipe is much much better than one published in a recent popular large book on India and Indian food. It is very special.

Nachi made this often and taught me to make it, although he was never too keen to have me cook it for him. He was very particular, and I was still learning, particularly about the precision needed in traditional Indian dishes. One cardamon pod either way, and you could spoil the dish. I had to lose my free-form, flexible Australian ways. We also often made his favourite vegetable dish, Sweet Potato, Eggplant and Spinach Madras Curry.

Are you after more Payasam recipes? Try Besan Payasam, Sago Payasam, Nachi’s Payasam, and Bengali Rice Kheer. You get two Payasams for one, here – Sago and Vermicelli.

You might like to browse our Payasam recipes here. Or our other Desserts here. All of our Indian dishes are here. Or simply explore all of our Late Winter dishes.

Nachi's Vermicelli Payasam

Narasimhan’s Wonderful Payasam | Kheer

125 g short vermicelli (about 2 cms in length, or break up longer vermicelli into short pieces)
1 Tblspn ghee
1 Tblspn sultanas
1 Tblspn raw cashews
4 Tblspn jaggery or brown sugar
1 tspn cardamom powder

Melt the ghee in a heavy saucepan. Add the sultanas and raw cashew nuts, and stir until the cashew nuts become golden. Remove with a slotted spoon, or the edge of a spoon, without removing too much ghee.

Add the vermicelli to the ghee, and stir until it roasts – browning slightly. Add sufficient water to cover , bring to the boil and simmer for 5 minutes. Add milk to cover by 1 or 2 cms and cook until it thickens a little – about another 5 minutes.

Add the cashew nuts and sultanas with the sugar and cardamom powder and heat gently until the sugar is dissolved and it is heated through – 2 or 3 minutes. Let sit for 5 minutes, and serve as it is.





Author: Ganga108

Heat in the Kitchen, Cooking with Spirit. Temple junkie, temple builder, temple cleaner. Lover of life, people, cultures, travel. Champion of growth, change and awareness. Taker of photos. Passionate about family. Happy.

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