Ingredients
3 tablespoons ghee or 3 tablespoons butter
10 cashews
20 raisins
1/2 cup vermicelli, loosely packed
1 cup water
500 ml milk
3 tablespoons sugar
3 cardamom pods
Method
Sources
📖
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Pre-roasted semiya — upma, payasam, seviyan kheer, quick meals
Italian cream cheese — tiramisu, pasta, risotto finishing
Small sago pearls — coconut sago pudding, tong sui, bubble tea
Achievable elevated desserts — laminated doughs, cakes, custards
Perfect ice spheres — minimal surface area, maximum chill
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Put 3 Tbsp Ghee in a pan. A non stick saucepan is best. Add 10 cashews and fry till light brown. Add the raisins and fry till swollen. Add the vermicelli and fry for 5 min, stirring constantly until the strands are all light brown and a few are dark brown. Pour in the water and cook on low heat for 5 minutes. Let the vermicelli cook (no white centre). Add the milk and simmer WITHOUT stirring until the liquid thickens, about 30 minute. Add the sugar, mix well. Sprinkle powdered cardomom pods and remove from heat.