December 3, 2008

Payasam with Vermicelli/Kheer

When it comes to having something sweet made of milk the one thing I like is kheer. Kheer/ Payasam is often offered as a part of prasadam to God mostly in South India. I used to relish this dish back home in India whenever it was made, without getting bored. It is can served hot or cold.
Serves 4-5 people
Cooking Time 20 mins or less
Ingredients for preparation :

Vermicelli - 1 Cup
Milk 2 1/2 cups
Cashews/Almonds(or any dry fruit of your choice) roasted in very less or 1/4 tbsp ghee
Saffron 3-4 thread
Sugar - 1/2 cup (increase or decrease according to your taste sweet level)
Ghee 1/4 tbsp
    Method :
    1. First roast the dry fruits of your choice ( i used cashews ) in ghee and keep aside.
    2. Then roast the vermicelli in 1/4 tbsp ghee (or you can use roasted vermicelli available at Indian stores).
    3. Heat a vessel and add the roasted vermicelli to it and immediately add the milk and mix well.
    4. Then add the amount of sugar you want according to your sweet level and mix it well.
    5. Add the saffron and cashews and keep stirring on medium heat till the milk comes to a boil.
    6. Then check if the vermicelli is cooked and the dish is ready.
    7. Serve hot or cold by itself or some prefer to have it with puri too.


    Usha said...

    Semiya payasam is one of my favorites, looks delicious....did you crochet that hotpad you have placed the payasam looks very pretty...I love to crochet and do it whenever I get a little time...which isn't much these days:-)


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