Monday, December 29, 2008

Sevaiye Payasu/ Vermicelli Kheer

In India friends and relatives often invite a newly married couple for lunch or dinner. The main idea is to familiarize the bride or groom with their new relations. Just after our marriage we were also invited for a get-together at S aunty's place. S aunty is a close friend of mummy(my mil). After the yummy food, she served this kheer as a dessert. We all enjoyed this kheer very much. S aunty readily gave us her recipe for this yummy kheer.
After that mummy made this payasu many a times and now after coming to US I follow suit.
This is a dessert I usually end up making when I am short of time or when I can't think of anything else.

For this we need:

Thin Vermicelli (preferably the plain ones) - 1/2 cup
Milk - 3 cups
Sugar - 1/2 cup approx.
Cardamom powder
Cashew halves - 2 tbsp
Raisins - few
Ghee - 2 tsp

Boil the milk and keep it aside.
In a pan heat ghee and fry the cashews till they are golden. Remove and set aside.
In the same ghee fry the vermicelli on a low flame till it is lightly golden in colour. Add about 3/4 cup of the hot milk. Let the vermicelli cook in the milk for about 3-4 mins. When the vermicelli becomes soft add sugar and cashews. Finally add the raisins and cardamom powder.
Just before serving add the remaining milk, adjust the sweetness and give it a boil.
Serve hot.

PS : For best results use whole milk. The recipe requires the plain variety of vermicelli but I have used the roasted ones as it is the only variety available here. The vermicelli makes the kheer thick and so the remaining milk is added at the end. If serving immediately add the entire quantity of milk in the begining itself. Saffron can also be added to enhance the colour.

I am sending this to FIC White Event of TongueTicklers being hosted by Yummy Food.

No comments:

Post a Comment