Saveinya Payasm (vermaicelli Pudding)
It is a common Indian dessert.
full-fat milk - 1 litre
Ghee - 1 tablespoon
Vermecilli - 50 grams
Sugar - 4 tablespoon
Cinnamon powder - 1/2 tablespoon
Cardamom - 2 pieces
Clove - 4 whole
Pour the milk into a large-deep pan and place over a medium-high heat until it comes to the boil, add cinnamon, cardamom, and clove when it comes to boil. Then reduce the heat slightly and simmer for about 20 minutes until reduced in volume by a third.
Now heat the ghee in a pan, add the vermicelli and fry for 1–2 minutes, or until lightly toasted but not browned.
Once the milk has reduced, add vermicelli to the milk and stir for 10 minutes, or until the vermicelli is soft and the milk reduced further.
Add the sugar and stir it till the sugar is mixed evenly. leave to cool slightly then pour into a serving dish, individual bowls.
Garnish it with almonds, cashews, and resins.