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| Main Ingredients | Milk, Vermicelli |
| Cuisine | Karnataka |
| Course | Desserts |
| Prep Time | 11-15 minutes |
| Cook time | 31-40 minutes |
| Serve | 4 |
| Taste | Sweet |
| Level of Cooking | Moderate |
| Others | Veg |
Ingredients list for Vermicelli Payasam
- 7 1/2 cups Milk
- 100 grams Vermicelli
- 8-10 Almonds
- a few strands Saffron (kesar)
- 2 tablespoons Ghee
- 1/4 tablespoons Green cardamom powder
- a pinch Nutmeg powder
- 2 tablespoons Sunflower seeds (charoli/chironji)
- 1/2 cup Sugar
- 8-10 Pistachios
Method
- 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.
- Simmer, stirring continuously till it is thick and reduced to half the original quantity. Keep aside. Heat ghee in another thick bottomed vessel.
- 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.
- Add cardamom powder, nutmeg powder, saffron, sunflower seeds, almonds, pistachios and sugar and continue to simmer for another five minutes. Serve hot.
Nutrition Info
| Calories | 2245 |
| Carbohydrates | 61.6 |
| Protein | 266.3 |
| Fat | 104.1 |
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