Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, vermicelli milk payasa/ kheer. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Punjabi Style Rice Kheer - Traditional Indian Sweet. Shavige payasa or vermicelli kheer recipe explained with step by step pictures and a video. Along with this shavige payasa recipe, I have explained a trick in this recipe, which helps to avoid kheer turning thick when turns cool.
Vermicelli Milk Payasa/ Kheer is one of the most well liked of current trending foods on earth. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look wonderful. Vermicelli Milk Payasa/ Kheer is something that I’ve loved my entire life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have vermicelli milk payasa/ kheer using 11 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Vermicelli Milk Payasa/ Kheer:
- Take 1 1/2 litre fresh milk
- Prepare 200 gm Vermicelli/ Sevai
- Get 1 tbsp ghee
- Take 3/4 cup sugar
- Take 1/2 cup Sweetened Condensed milk(optional)
- Prepare 3-4 cloves
- Make ready 1/4 tsp cardamom powder
- Get handful cashew nuts
- Make ready handful raisins
- Make ready 5-6 Saffron strings
- Prepare 1 cup water
Take a deep bottomed pan, add milk and bring to a boil. Add sugar and stir till dissolved. You can add hot or cold milk to adjust the consistency of the kheer before serving. Home » PAYASAM / KHEERS » Fine vermicelli payasam recipe, fine vermicelli kheer.
Instructions to make Vermicelli Milk Payasa/ Kheer:
- Take some ghee in the pan and roast the vermicelli till the color changes to light brown.
- Bring the freshmilk to rolling boil in a heavy based cooking pot. Little water can be added if necessary. Add the condensed milk. Give a quick stir and add the sugar, cardamom powder, saffron strands and cloves. Bring it to a boil again.
- Add the roasted vermicelli with continuous stirring to avoid clumping. Cook for 15 min in low flame with occasional stirring. The milk kheer becomes bit thicker. Heat some ghee in a small pan and fry the raisins and cashews. Add it to the kheer.
- Ensure that the kheer is not too thick as it thickens further on cooling down. Switch off the flame. Tasty fresh milk sevai kheer is ready..
Heat little milk till warm and soak the saffron in it,keep aside. In this vermicelli kheer recipe, vermicelli is roasted in ghee which gives it a nice aroma and its signature taste. Transfer vermicelli kheer to a large serving bowl. If it turns too thick after chilling then add milk (previously boiled and cooled milk) to get. Home cook Yamini Joshi gave us the recipe for this Punjabi dessert of cardamom-spiced milk bolstered by toasted vermicelli noodles, dried fruit, and nuts.
So that’s going to wrap this up for this exceptional food vermicelli milk payasa/ kheer recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
