Chia seeds are the thing now at least for me. I also hear that it has a lot of health benefits. I know I know that is the way with most fad foods but it doesn't hurt that it tastes good. Once it is soaked in liquid and swells up a little the texture is something that I like. So no surprise here that I added them to payasam and of course it did taste good. I add almonds to the payasam as it adds some texture and a rich taste without reducing the milk for a long time.
Vermicelli Payasam (Pudding) with Almond Paste and Chia SeedsLike what you are reading? Subscribe!
Preparation Time:15 minutes
Cooking Time:20-25 minutes
- 1/4 cup of vermicelli (or as required - see note:)
- 4 cups of milk
- 2 tbsp of almonds soaked in a bit of milk
- 1/4 cup of broken cashews and raisins
- 2-3 tbsp of chia seeds
- 1/4 - 1/2 cup of sugar
- 2 cardamoms
- 2 tsp ghee
- In a heavy bottomed pan heat the milk occasionally stirring to avoid sticking to the bottom.
- If you are using vermicelli that is not roasted, dry roast them in a pan till they start to brown a bit. Set aside.
- When the milk comes to a boil add in the vermicelli while stirring.
- Pound the cardamoms and add to the boiling milk.
- Blend the almonds to a smooth paste and add to the boiling milk after it has boiled for about 20 minutes and the vermicelli is cooked.
- In a small sauce pan, heat the ghee and roast the cashews till brown and the raisins till they swell up.
- Turn of the heat when the desired consistency for the milk has reached.
- Add in the chia seeds and let sit for about 10-20 minutes and then serve.
- Note: Add more vermicelli if you want a thick pudding. I like it a little bit milky so the amount specified.