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 (Lion brand), broken into small strands
Method
Melt butter in a large saucepan over medium heat. Add cashews and sultanas and cook, stirring, for 2-3 minutes or until cashews are toasted. Add the cardamom seeds and saffron and cook, stirring, for 30 seconds or until fragrant.
Add milk and sugar and bring to the boil. Add noodles and reduce heat to low. Cook, covered, stirring occasionally, for 10 minutes or until noodles are just tender. Cook, uncovered, stirring occasionally, for a further 10 minutes or until sauce thickens. Remove from heat.
Spoon payasam among bowls.
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 (Lion brand), broken into small strands
Method
Melt butter in a large saucepan over medium heat. Add cashews and sultanas and cook, stirring, for 2-3 minutes or until cashews are toasted. Add the cardamom seeds and saffron and cook, stirring, for 30 seconds or until fragrant.
Add milk and sugar and bring to the boil. Add noodles and reduce heat to low. Cook, covered, stirring occasionally, for 10 minutes or until noodles are just tender. Cook, uncovered, stirring occasionally, for a further 10 minutes or until sauce thickens. Remove from heat.
Spoon payasam among bowls.
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