CIMG2283

Vermicelli payasam/kheer is a very popular, delicious and easy to make Indian pudding. In North India it is known as kheer and in South India it is known as payasam. It is made by boiling milk and roasted vermicelli is added in it. It is flavoured with cardamom. cashew and raisins. This dessert is served during feasts, festivals and special occasions.

INGREDIENTS

Vermicelli/semiya                       50 grams
Sugar                                                  1/4 – 1/2 cup (according to taste)
Milk                                                    250 ml
Cashew                                              1 tbsp
Raisins                                               1 tbsp
Cardamom                                       2 powdered
Condensed milk                             1 tbsp
Ghee                                                    1 and tbsp

METHOD 

Heat 1/2 tbsp ghee in a heavy bottomed pan, on medium heat add the cashew fry for a minute then add the raisins and stir for few seconds. The cashews will turn golden brown .Take everything out and keep it aside in a plate.

Add 1/2 tbsp ghee and roast the vermicelli in the same pan till it becomes golden brown. Add the milk and cook on high flame till the milk comes to boil then turn the heat on low flame.

Add sugar according to taste and milkmaid, stir and cook the mixture till the vermicelli is done. Turn off the heat.

Add cardamom powder. Garnish with cashews and raisins. Mix it well.

Serve hot or chilled.

 

Categories: DESSERTS, kheer/payasam

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