The south indian payasam is a little watery, put less vermicilli (half katori) while the kheer is thick (put one katori). The kheer is served cold while payasam is always served warm. :)You may make it as you desire. This serves 4-5 people.
Ingredients and Method:-
Take a pan with 2 sps of ghee.
Fry 6-7 raisens and cashews. Keep aside.
Take half a katori (1/4th cup) of vermicelli (if you want the kheer very thick you may add one katori) and fry till light brown.Keep aside
Add 1/2 gallon of whole milk (0.5 ltrs ) and boil till it is reduced to half of its original quantity.It should be thick.
Add the half katori vermicilli and boil for another 10 minutes. See if the kheer is enough thick for you and the vermicilli is cooked. If not, then add more vermicilli accordingly and boil for another 10 minutes.Add 2 katoris/1/2 cup of sugar (if powdered sugar-be careful,add 1 katori first and see if the sugar is ok,then add how much ever more)
Add pinch of kesar/saffron and 1 sp of elaichi power.
Add fried cashews and raisins
Serve Warm/Cold
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