Vermicelli is a type of traditional pasta from Italy. In different Indian languages, it is known by names such as sev, sevian, Shevige, shemai and semiya. It is used to make different dishes that include kheer or payasam and upma. Here, I am presenting you my own recipe to make vermicelli payasam or kheer!
Preparation time - 5 minutes
Cooking time - 20 minutes
Ingredients:
Vermicelli - 100 gm
Milk - 1 litre
Milkmaid - 1 tin
Raisins - 4 tbsp
Cashewnuts - 4 tbsp, chopped
Cardamom powder - 1/2 tsp
Ghee (an Indian variant of clarified butter) - 2 1/2 tbsp
Method:
1. Roast vermicelli lightly in 2 tbsp of ghee. Keep aside.
2. In small vessel heat half a tablespoon of ghee. Mildly roast the cashew nuts and raisins in it. Add these roasted cashew nuts and raisins to the vermicelli. Add the cardamom powder too.
3. In a vessel boil the milk.
4. Now, pour the boiled milk to the vermicelli mix as you heat it. Keep stirring for 4-5 minutes. As it is about to done, add the milkmaid. Stir well and remove from heat.
Note: The colder payasam will have a thicker consistency.
Preparation time - 5 minutes
Cooking time - 20 minutes
Ingredients:
Vermicelli - 100 gm
Milk - 1 litre
Milkmaid - 1 tin
Raisins - 4 tbsp
Cashewnuts - 4 tbsp, chopped
Cardamom powder - 1/2 tsp
Ghee (an Indian variant of clarified butter) - 2 1/2 tbsp
Method:
1. Roast vermicelli lightly in 2 tbsp of ghee. Keep aside.
2. In small vessel heat half a tablespoon of ghee. Mildly roast the cashew nuts and raisins in it. Add these roasted cashew nuts and raisins to the vermicelli. Add the cardamom powder too.
3. In a vessel boil the milk.
4. Now, pour the boiled milk to the vermicelli mix as you heat it. Keep stirring for 4-5 minutes. As it is about to done, add the milkmaid. Stir well and remove from heat.
5. Serve hot or cold as a dessert.
Note: The colder payasam will have a thicker consistency.
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