Experience the perfect fusion of traditional Indian flavours and Japanese matcha with this Matcha Payasam made using Bambino Vermicelli. This creamy dessert blends the earthy aroma of matcha with the comforting richness of payasam, creating a unique Matcha Recipe you’ll want to make over and over again. Made from premium-quality, Bambino Vermicelli cooks quickly and evenly, giving the perfect texture to your dessert.
Methods
Ingredients:
- ¼ cup Bambino Vermicelli
- 2 cups full fat milk
- ¼ cup condensed milk
- 1 tsp matcha powder of choice
- 2 tbsp warm water (for mixing the matcha)
- ¼ tsp cardamom powder (optional)
- 1 tbsp ghee
- 6–8 cashews
-
8–10 raisins
Method:
- Heat ½ tsp ghee in a pan and roast the Bambino Vermicelli until golden brown.
- Add in the full fat milk and let it simmer on low heat for 5–7 minutes, stirring occasionally until the vermicelli is soft and cooked.
- Stir in condensed milk and mix well. Add cardamom powder if desired for a touch of traditional flavour.
- In a separate pan, heat the remaining ghee. Fry cashews and raisins until golden and add them to the payasam.
- To prepare the matcha mixture, combine matcha powder with warm water to make a smooth paste, ensuring no lumps form.
- Add the matcha paste to the payasam and stir thoroughly until well combined. Let it simmer for another minute, then turn off the heat.
- Serve warm or chilled, depending on your preference.
This Matcha Recipe gives a modern twist to the classic Indian payasam/kheer, creating a refreshing dessert, Matcha Payasam that’s both creamy and aromatic. The nutty richness of Bambino Vermicelli pairs beautifully with the delicate flavours of matcha, making this dessert a true fusion masterpiece. Whether you’re hosting a festive dinner or craving a unique sweet treat, this Matcha Payasam made with Bambino Vermicelli is a must-try for all dessert lovers.
Click here to see the recipe on our Instagram page.