Ingredients

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Milk - ½ litre
Vermicelli - ¾ cup
Saffron soaked in lukewarm water
Sugar - 4 cups
Cardamom - 3
cashew nuts & dried grapes - ¼ cup
Ghee - 30 gms

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Method :

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Heat some ghee in a pan and add the cardamom, and the milk
When it comes to a boil add the Vermicelli and the sugar
Let it simmer for about 45 minutes.
Finally when the Vermicelli is cooked add the saffron.

Heat some ghee in another pan and add the cashews and grapes and finally add them to the payasam.