We recommend using Tuk Tuk Chai Aromatic Cardamom Chai for this recipe.
1. Heat 1 tbsp of ghee into a pan and gently fry the cashews until they become golden. Add the raisins until they become plump. Remove from the pan and pat dry on towel paper. Add the vermicelli and fry for a few minutes over medium heat.
2. In a saucepan bring the chai to a boil stirring every now and again. Reduce the heat and simmer for a few more minutes. Add the fried vermicelli. Mixing well, cook for about 15 minutes on a low heat. The payasam will start to thicken. Then add 1/2 cup of condensed milk. Mix well and cook for a few minutes.
3. Add the cashews and raisins.
4. Serve warm or cold.