Name: Milkmaid Payasam
Prep time: 10 minutes
Cook time: 30 minutes
Yield: 20 people
Cuisine: South Indian
Ingredients: 5 liters Milk (full-fat for richness); 100 grams Coriander Powder (Dhania) (thin variety); 0 cans Milkmaid (sweetened condensed milk); 6 tablespoons Ghee (divided for roasting and garnishing); 1 teaspoon Cardamom (for flavor); 50 grams Cashew Nuts (chopped, for garnish); 50 grams Raisins (for garnish)

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How to Prepare

Heat a heavy-bottomed pan on medium heat and add 4 tablespoons of ghee.
Add 100 grams of vermicelli and roast until golden brown, stirring continuously for about 2-3 minutes.
Pour in 5 liters of full-fat milk and bring it to a boil, stirring occasionally to prevent sticking.
Reduce the heat to low and let the milk simmer for 10 minutes until the vermicelli is cooked and the milk thickens slightly.
Add 2 cans (800 grams) of Milkmaid (sweetened condensed milk) and stir well to combine.
Add 1 teaspoon of cardamom powder and mix thoroughly.
Cook for another 5 minutes on low heat, stirring continuously.
Turn off the heat and garnish with 50 grams of chopped cashews and 50 grams of raisins fried in 2 tablespoons of ghee.
Serve warm or chilled as per preference.