Vermicelli Payasam Recipe - Traditional sweet made on auspicious occasions.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Milk ( दूध ) , Vermicelli ( वरमिसेली )

Cuisine : Karnataka

Course : Dessert

Vermicelli Payasam

Karnataka cuisine comprises of many vegetarian and non-vegetarian dishes that are full of flavour and taste. It is one of the oldest surviving cuisines and its origins can be traced back to the Iron Age. 
The varieties in Karnataka cuisine have influenced the neighbouring states like Tamil Nadu, Andhra Pradesh, Kerala and Maharashtra. The cuisine also reflects influences from these four neighbouring states on its food habits. 
Being a coastal state, coconut is grown in abundance. Needless to say coconut in its various forms like oil, milk, fresh and dried coconut is put to excellent use in its cuisine.

For more recipes related to Vermicelli Payasam checkout Kesari Kulfi . You can also find more Dessert recipes like Chocolate Nutty Banana, Orange Malpua, Plum Paradise, Cheesecake Brownies. Or try out these recipes from Karnataka Cuisine like Varikka Pradhaman, Kori Uppenkai, Kodagu Baimbale Fry, Udupi Sambhar.

Vermicelli Payasam Recipe Card

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Prep Time : 11-15 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Vermicelli Payasam

  • Milk 7 1/2 cups

  • Vermicelli 100 grams

  • Almonds 8-10

  • Saffron (kesar) a few strands

  • Ghee 2 tablespoons

  • Green cardamom powder 1/4 tablespoons

  • Nutmeg powder a pinch

  • Sunflower seeds (charoli/chironji) 2 tablespoons

  • Sugar 1/2 cup

  • Pistachios 8-10

Method

Step 1

Blanch almonds and pistachios in hot water. Drain, peel and cut into slivers. Soak saffron in two tablespoons of warm milk. Heat milk in a thick bottomed vessel and bring to a boil.

Step 2

Simmer, stirring continuously till it is thick and reduced to half the original quantity. Keep aside. Heat ghee in another thick bottomed vessel.

Step 3

Add vermicelli and sauté for three to four minutes or till light golden. Add milk and bring to a boil. Reduce heat and simmer for two to three minutes.

Step 4

Add cardamom powder, nutmeg powder, saffron, sunflower seeds, almonds, pistachios and sugar and continue to simmer for another five minutes. Serve hot.

How to make Vermicelli Payasam

Step 1

Blanch almonds and pistachios in hot water. Drain, peel and cut into slivers. Soak saffron in two tablespoons of warm milk. Heat milk in a thick bottomed vessel and bring to a boil.

Step 2

Simmer, stirring continuously till it is thick and reduced to half the original quantity. Keep aside. Heat ghee in another thick bottomed vessel.

Step 3

Add vermicelli and sauté for three to four minutes or till light golden. Add milk and bring to a boil. Reduce heat and simmer for two to three minutes.

Step 4

Add cardamom powder, nutmeg powder, saffron, sunflower seeds, almonds, pistachios and sugar and continue to simmer for another five minutes. Serve hot.

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