Payasam - Vermicelli Kheer

A Very special dish which is so common in south India. Simple yet delicious.

 

Ingredients: 

• Roasted vermicelli - 1/2Cup 
• Javvarisi/sabudana or Tapioca starch Granules- 1/4Cup (optional) 
• Boiled Milk - 1/4lit 
• Sugar - 1Cup 
• Cardoamon - 5
• Cashew - 10 
• Raisins - 10 
• Ghee

 

Preparation:

• Heat the 2 cups of water in a vessel and bring it to boil, once it boils add the javvarasi and cook it in a low flame unless it becomes transparent.
• Once it is cooked, add the roasted vermicilli. Make sure you have enough amount of water to cook vermicilli.
• When both the ingredients are cooked, add sugar and keep stirring so that it is well dissolved.
• Now add the boiled milk to it and cook it for 2minutes.
• Heat the ghee in a pan and add the cashew, once cashew becomes brown in color, turn off the flame and add the dry grapes.
• Add the crushed cardamon and cashew,raisins to the payasam.
• Serve it hot as evening snack or along with food as dessert.

Note: You can prepare the payasam according to you consistency,when you add the milk.Normally it served with the thickness of cream consistency.