Vermicelli kheer / Seviyan Payasam
Preparation timing 35 minutes
Ingredients:
- Milk - 1 ltr
- Vermicelli - 1 cup
- Sugar - 2 tbsp
- Ghee / Clarified butter - 1 tbsp
- Cardamom powder - 1/2 tsp
- Raisins - 10 to 15
- Cashew nuts - 8 to 10
- Pistachio for garnishing
Direction:
- Firstly heat 1 tbsp of ghee or clarified butter in a kadai or pan and add cashew nuts and raisins.
- Fry till the color of cashew nuts and raisins turns golden brown.
- Take out the cashew nuts and raisins from the pan and keep aside.
- In the same ghee add 1 cup of vermicelli and fry till the color of vermicelli turn golden brown keep aside.
- Heat another pan and add 1 ltr of milk to it and let the milk boil completely.
- Once the milk is completely boiled reduce the flame to medium low.
- Then add roasted vermicelli and cook it by stirring occasionally.
- Make sure should not stick to the bottom.
- Boil the vermicelli till its softens.
- When the vermicelli is soften then add 1 cup of sugar and keep stirring.
- Further add 1/2 tsp of cardamom powder and roasted cashew nuts and raisins.
- Cook till the milk is thicken.
- Now vermicelli kheer or seviyan pyasam is ready to serve.
~Happy cooking~
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