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Payasm

Prep time 15 minutes Cooking time 20 minutes

Serves 6-7

1 cup of Knorr Real Coconut Milk (semi thick)

1/2 cup of Vermicelli

1 Cardamom

20g of Sugar

1/4 cup of Water

2tbsp of Cashew nuts chopped

1. Heat a pan on medium-low flame and roast the Vermicelli in ghee till it becomes golden brown. This will take about 3-4 minutes. Turn off the flame and set aside.

2. In another saucepan, heat the coconut milk, water and Jaggery on medium flame. Add in the Vermicelli and bring to a boil, reduce the flame and keep stirring till it becomes thick. Add a pinch of salt.

3. After about 15-20 minutes, once the Payasam is thick, add the chopped cashew nuts on top. Serve hot.