Vermicelli Payasam

1 cup Butterfly vermicelli
3 cups of whole milk
1 cup sugar
1/2 cup heavy cream
few strands of saffron
1/2 tsp cardamom seeds powder
1/2 cups nuts of your choice (cashew nuts, almonds, pistachios)
3 tsp ghee/ butter for tempering

• Fry the vermicelli in a tsp of ghee till they turn golden brown and keep aside.



• Meanwhile heat 3 cups of milk in a pan. Let it come to a boil then stir in the fried vermicelli.



• Cook the vermicelli till it turns soft while constantly stirring it. By this time the milk will be absorbed by the vermicelli and the consistency will become thick.



• Add the sugar and heavy cream and cook for another 2-3 mins till the sugar dissolves.



• Add cardamom powder and saffron



• Temper the nuts in ghee and pour ontop.



• Vermicelli Payasam is ready. Can be served hot or chilled.