Ingredients

Shavige ( vermicelli roasted)—1 cup

Sugar —3/4 cup

Mango fruits —2 or mango purée—1 cup

Milk-( boiled and hot )—2 cups to 3 cups

Water —1 cup

Ona drakshi ( raisins//kishmish)—1 tablespoon

Cashew nuts ( godambi//kaju)—1 tablespoon

Kesari ( kesar strands)—1 pinch

Ghee (tuppa)—1 tablespoon

Elaichi ( cardamom //elakki) powder—2 teaspoon

Method

Heat ghee in a pan ,add cashew nuts and raisins and saute till raisins puffs up and cashews turns to light brown.

Remove to a plate and keep it aside.

Next in to the same pan add vermicelli and saute for a minute.

( if you are using un roasted vermicelli,roast till it turns brown)

Next add water and cook for two minutes.

Then add boiled hot milk and kesar strands and continue to cook till vermicelli turns soft.

It may take 3 to 4 minutes.

Then add sugar and mix well and cook for two more minutes until the sugar dissolves.

Mixture thickens slightly.switch off the heat.

Let the mixture cool completely to room temperature.

Peel off the mango and chop into big cubes

Transfer to a mixer grinder jar and grind to fine purée.

Add this purée to cooled vermicelli mixture.

Add the roasted raisins and cashews,and cardamom power.

Tasty delicious payasa is ready to serve.

Serve chilled .

You can adjust sugar to the sweetness of mangoes.

You can little cold milk or water because payasa tends to thicken while cooling.

Do not add mango purée when the payasa is hot ,milk will curdle.