4 Servings | 15 mins prep time | 30 mins cook time
- 1 Pack Thin Vermicelli
- 3 tbsp Custard Powder
- 200 gm Milkmaid
- 6 tbsp Sugar
- 500 ml Milk
- 100 gm Cashew Nuts
- 100 gm Raisins
- 1 Pack Fresh Cream
- 50 gm Ghee
Cooking Steps for Custard Payasam
Take roasted thin vermicelli and break them down.
In a pan, keep water to boil.
Once the water starts to boil, add vermicelli in it. Cook it for around 15 minutes.
In a bowl, add 100 ml milk and mix 3 tbsp custard powder in it. Mix it in such a way that no lumps are formed.
Once this is ready, pour it in the remaining milk and keep it ready.
Pour the custard milk in the vermicelli and keep on stirring to ensure it does not get burned at the bottom.
Add sugar as per your taste. Keep stirring till the custard milk has thickened.
Add condensed milk to the mixture and give it a proper stir, to combine.
Finally, put off the gas and add fresh cream to it. This will give it a rich texture. Serve it hot!