Tamil new year dinner with mango pachadi

Main Dish
3 servings
30 min
20 min
Very Easy


Number of serving: 3
Vermicelli - 2 cups

Sago - 1/2 cup

Full Cream Fresh Milk - 200 ml

Condensed Milk - 3 tbsp

White Sugar - 1/2 cup

Cardamom powder - 1/2 tsp

Cashew nuts - 3 whole nuts

Ghee - approx 1-2tbsp

Raisins/Sultanas/Dried grapes - 1 tbsp


  • Heat 2tsp of ghee in the pot, roast the vermicelli and sago to light golden brown in medium flame.
  • After that add 1 cup of hot water to the vermicelli n sago to cook nicely.
  • Cook it in medium flame till it half done, then pour the milk and leave it to boil.
  • After the milk gives nice boil add sugar, leave it to cook in medium flame for 5 mts. Then add the condensed milk and cardamom powder.
  • Now heat the ghee in separate pot and fry the cashew nuts and then add the raisins to fry. Pour the ghee mixture on top of the Paal Payasam.


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