Sunday, July 16, 2006

KERALA PAYASAM (vermicelli payasam)


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


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.

1 comment:

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