How to make 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 Pudding With Coconut, Fruit Cocktail Custard, Sweet Pongal, Banana Walnut Crumb Muffins. Or try out these recipes from Karnataka Cuisine like Rice Rawa Upit, Sugarcane Panakam, Heeraykai Bajji, Kathrikai Bhaath.

Vermicelli Payasam Recipe Card

Vermicelli Payasam
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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.

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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.

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