Sunday, October 27, 2013

Recipe : Sevvaiyan Payasam / Vermicelli Kheer

I've posted a recipe for Vermicelli Kheer before, actually around 3 years back. Much has changed since then, we have become a little more health conscious since then, cream and sugar are being minimised in our diet and we are trying to find lighter alternatives to heavier foods.

This is a really fast recipe, there's absolutely no chopping or anything required. simple ingredients, simply made.


Ingredients:
1 packet vermicelli (roughly 175gms, little less is better than more)
1 litre milk
2 tsps sugar
1 tin milkmaid
100 gms cashewnuts
2 tsps ghee / semna / clarified butter (substitute with white butter if you need)
a pinch of powdered cardamom seeds (optional)

Method :
In a wide mouthed pan, heat the ghee.
Fry the cashewnuts in the ghee and when browned, take them out of the pan.
Now roast the vermicelli in the same ghee.
Once the vermicelli is browned, add the milk haltingly (so that it doesn't clump) and keep stirring.
When the vermicelli is half cooked, add the sugar and then the milkmaid and keep stirring and scraping the sides where the milk turns sticky.
When almost done, add the cashewnuts, give it a light boil and turn off the fire.
Sprinkle the powdered cardamom on top if you like.
Serve hot or chilled.

1 comment:

Torviewtoronto said...

deliciously done looks wonderful

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