Custard Payasam
Custard Payasam
Example title product
$40.00
$80.00
Example title product
$40.00
$80.00
Example title product
$40.00
$80.00
Example title product
$40.00
$80.00
Example title product
$40.00
$80.00
Example title product
$40.00
$80.00
Example title product
$40.00
$80.00
Example title product
$40.00
$80.00
Example title product
$40.00
$80.00
Example title product
$40.00
$80.00
Example title product
$40.00
$80.00
Example title product
$40.00
$80.00
4 Servings | 15 mins prep time | 30 mins cook time
Ingredients:
Cooking Steps for Custard Payasam
Ingredients:
- 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
Step 1 :
Take roasted thin vermicelli and break them down.
Step 2 :
In a pan, keep water to boil.
Step 3 :
Once the water starts to boil, add vermicelli in it. Cook it for around 15 minutes.
Step 4 :
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.
Step 5 :
Once this is ready, pour it in the remaining milk and keep it ready.
Step 6 :
Pour the custard milk in the vermicelli and keep on stirring to ensure it does not get burned at the bottom.
Step 7 :
Add sugar as per your taste. Keep stirring till the custard milk has thickened.
Step 8 :
Add condensed milk to the mixture and give it a proper stir, to combine.
Step 9 :
Finally, put off the gas and add fresh cream to it. This will give it a rich texture. Serve it hot!
