Vermicelli Payasam(Seviyan kheer)

Introduction:

I had been to chennai for almost one year during my official training. "Payasam" is the most popular dessert of south indian cuisine. I used to have payasam on every special occasion during my stay. It is basically a sweet preparation with milk and vermicelli or rice. We generally call it "Kheer" in north india. There are wide variety of payasam in southern cuisine. I'm telling you a very simple payasam which can be cooked in just 10 mins with very less ingredients. I'm sure you'll like it.

Ingredients:

Milk: 5 cups

Vermicelli(seviyaan): 1 cup

Desi Ghee: 2 tsp

Cashewnuts: 7-8(broken into half)

Sugar: 3/4 cup

Green cardamon powder: 1/2 tsp

Nutmeg(jaiphal) powder: 1/4 tsp

Saffron: a pinch

Grated mix dryfuits: for garnishing

Preparation time: 5 mins

Cooking time: 10 mins

Serves for: 2 persons

Method:

Take milk in a heavy bottomed pan and let it boil. Meanwhile, heat ghee in a pan. Add vermicelli and cashewnut into it. Roast it on low flame till it turns dark brown. A sweet aroma will come when it'll be roasted. Add the boiling milk to the roasted seviyaan. Keep stirring continuously on low flame for 5 mins. Now add sugar and saffron into it. Cook for another 2-3 mins on low flame. Check the consistency of the mixture. Add green cardamon powder and nutmeg powder into it. Cook for a minute.Stirr well. Garnish it with grated dryfruits. Serve hot or cold.

TIPS:

1. Don't cook it for long. because as the payasam gets  cooled, it gets a little more thick.

2. If you don't have saffron, then add some liquid yellow color to it or have it without saffron or color.