Vermicelli Milk Payasa/ Kheer
Vermicelli Milk Payasa/ Kheer

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, vermicelli milk payasa/ kheer. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Vermicelli Milk Payasa/ Kheer is one of the most well liked of recent trending meals in the world. It’s appreciated by millions every day. It is simple, it is quick, it tastes delicious. They are nice and they look fantastic. Vermicelli Milk Payasa/ Kheer is something which I have loved my entire life.

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.

To get started with this particular recipe, we must prepare a few components. You can cook vermicelli milk payasa/ kheer using 11 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Vermicelli Milk Payasa/ Kheer:
  1. Make ready 1 1/2 litre fresh milk
  2. Prepare 200 gm Vermicelli/ Sevai
  3. Prepare 1 tbsp ghee
  4. Prepare 3/4 cup sugar
  5. Take 1/2 cup Sweetened Condensed milk(optional)
  6. Take 3-4 cloves
  7. Prepare 1/4 tsp cardamom powder
  8. Take handful cashew nuts
  9. Take handful raisins
  10. Prepare 5-6 Saffron strings
  11. Make ready 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.

Steps to make Vermicelli Milk Payasa/ Kheer:
  1. Take some ghee in the pan and roast the vermicelli till the color changes to light brown.
  2. 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.
  3. 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.
  4. 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 it up for this exceptional food vermicelli milk payasa/ kheer recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!