Vermicelli Payasam
Ingredients:
1/2 cup fine vermicelli
2 tbsp. sago grains
1 cup water
1 litre milk
few drops saffron colour (optional)
1/2 cup sugar
1 tbsp. halved cashews
1 tbsp. raisins
2 tsp. ghee
1/2 tsp. cardamom powder
1-2 drops rose or kewra essence
Method:
Heat ghee in a heavy pan, fry cashews, drain keep aside.
Fry raisins lightly, drain keep aside.
Add in vermicelli, stir and roast till light golden.
Add sago, stir. Add water, bring to a boil.
Allow to cook till water is almost absorbed.
Loosen gently with spatula, add milk, bring to a boil.
Add sugar, cardamom, fried dryfruit, essence, colour.
Cook for 2-3 minutes, stir to keep from scalding.
Serve hot, or chilled as dessert.
Making time: 20 minutes
Makes: 3 servings
Shelflife: 1 day
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- Womencz
- I love to travel. I love exploring unknown locations. I love to hear about places which are not in the normal tour circuits, yet are hidden gems. I will be posting my travel experience here. Come and join
1 comment:
The item described is a good preparation and tasty
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