Recipe Details
Title A-Sweet milk pudding with vermicelli
Author Rick Stein
Portions 6
Created 16th February 2015 08:35 am
Weight (Per Portion)

One portion of this dish weighs approximately 208.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Milk, full fat, average1 Litre
Butter, unsalted1 Tablespoon
Pasta, spaghetti, white, raw50 Gram
Sugar, caster4 Tablespoon
Cardamom, ground0.25 Teaspoon
Butter, unsalted1 Tablespoon
Nuts, cashew, plain25 Gram
Nuts, pistachio, raw25 Gram
Sultanas25 Gram
Special Dietary Requirements Suitability
Allergen Warnings
Nutritional Information (Per Portion)
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%
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Recipe Method
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.