Pineapple Payasam

How to Prepare

1. In a large pot, heat 2 tablespoons of ghee over medium heat.
2. Add 1 cup of vermicelli and roast until golden brown, stirring continuously for about 3-4 minutes.
3. Pour in 5 cups of milk and bring to a boil, stirring occasionally to prevent sticking.
4. Reduce heat to low and simmer for 10 minutes until the vermicelli is cooked and the milk thickens slightly.
5. Add 1.5 cups of sugar and stir until fully dissolved.
6. In a blender, puree 4 cups of chopped pineapple until smooth.
7. Add the pineapple puree to the pot and mix well.
8. Simmer for another 5-7 minutes, stirring occasionally.
9. Add 1 teaspoon of cardamom powder and a pinch of saffron strands, mix well.
10. Garnish with 1/2 cup of chopped nuts (cashews and almonds) fried in 1 tablespoon of ghee.
11. Serve warm or chilled as per preference.