Sunday, 20 February 2011

Roasted Vermicelli Payasam

Vermicelli Payasam

I have chosen the fine roasted variety of vermicelli. This is an easy method with less ghee.

Roasted Vermicelli broken into small pieces – 1 cup
Sugar – ½ cup
Evaporated milk – ½ cup
Whole milk – 2 cups
Ghee – 1 tbsp
Almonds – 5
Pistachio – 10
Saffron – 1 pinch

Almonds and Pistachio in Vermicelli's nest

Wash and soak almonds and pistachios in warm water for 30 minutes and grind them coarsely along with saffron.
Roast the vermicelli in ghee for a minute
Boil the milk along with almonds paste. When the milk reaches the boiling point add roasted vermicelli and stir momentarily. When the vermicelli becomes tender, then add sugar and stir for a while. Add the evaporated milk at the end and turn of the heat.

1 comment:

  1. Yum Yum...I loved it..tried & it turned out good..