Nutrition	%GDA	Range
Energy Kcal	276
Protein	16.82%
Other Carbohydrate	4.32%
Sugar	24.34%
Fat Saturated	37.61%
Fat Unsaturated	12.77%
Fiber	3.65%
Sodium	2.85%
Salt	3.24%

1. Pour the milk into a large, deep-sided pan or karahi and place over a medium-high heat until it comes to the boil, then reduce the heat slightly and simmer for about 20 minutes until reduced in volume by a third. 2. Meanwhile, heat the ghee (or butter) in a pan over a medium heat, add the vermicelli (broken into rough 4cm/1 1/2in pieces) and fry for 1 2 minutes, or until lightly toasted but not browned. 3. Once the milk has reduced, add the toasted vermicelli to the milk and simmer for a further 20 minutes, or until the vermicelli is soft and the milk reduced further. 4. Stir in the sugar and cardamom (or seeds from 8 pods), leave to cool slightly then pour into a serving dish, individual bowls or glasses. 5. To decorate, heat the ghee (or butter) in a pan over a medium heat, add the cashew nuts and pistachio nuts and fry for 2-3 minutes, or until golden-brown, then stir in the sultanas. Spoon this decoration over the payasam, leave to cool. 6. Transfer to the fridge to chill overnight is best. Serve in small portions.