White Payasam with Condensed Milk

This is a modified version of the traditional white payasam that is a hit in my family. Traditionally, the dish uses coconut milk as the base and cardamom for flavoring, but here we've used milk and condensed milk and saffron for flavoring.

Ingredients:

2 tsp ghee
250g vermicelli
3 cups milk
1/4 cup sugar
1/2 tin condensed milk
Cashews
Raisins
Saffron

Method:

Heat the ghee in a large pan and fry the cashews and raisins. Remove and keep aside.

Sauté the vermicelli till it begins to brown.

Add the milk and sugar, stir till the sugar has dissolved, and bring to a boil.

Turn the heat on low and simmer until the vermicelli is cooked (about 10 minutes).

Add the fried cashews, raisins, and the condensed milk and mix till combined.

Turn off the heat and sprinkle some saffron on top.

This dish can be served warm or cold. I personally prefer it served cold.