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Indian noodle payasam
0 Likes
Prep Time:
5 minutes
5 minutes
Cook Time:
25 minutes
25 minutes
Total Time:
30 minutes
30 minutes
Elevate Indian desserts with gourmet cashew treat topped with edible silver leaf.
Ingredients:
- 30g butter
- 100g raw cashews
- 90g (1/2 cup) sultanas
- 1/2 tsp cardamom seeds
- Pinch of saffron threads
- 500ml (2 cups) milk
- 55g (1/4 cup) caster sugar
- 50g rice vermicelli noodles, broken into small strands
- Edible silver leaf (optional), to garnish
Instructions:
- In a large saucepan over medium heat, melt butter until sizzling. Add cashews and sultanas, stir and cook for 2-3 minutes until cashews are golden. Toss in cardamom seeds and saffron, stir for 30 seconds until aromatic.
- Pour in milk and sugar and bring to a boil. Stir in noodles, lower the heat to simmer, and cover. Cook for 10 minutes until noodles are tender. Uncover and continue to cook for another 10 minutes until sauce thickens. Remove from heat.
- Divide payasam into bowls. Optionally, embellish with silver leaf before serving.
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