How to make Vermicelli Payasam -
Traditional sweet made on auspicious occasions.A quick Indian sweet made using milk and sugar. Learn to make vermicilli payasam
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Milk (दूध), Vermicelli (वरमिसेली)
Cuisine : Karnataka
Course : Desserts
For more recipes related to Vermicelli Payasam checkout Kesari Indrayani, Rabri, Coconut Bread Pudding, Coconut Custard . You can also find more Desserts recipes like Mangoes With Rabdi Rum Soaked Apricots Warm Souffle With Grand Marnier Lemon Mousse
Vermicelli Payasam Recipe Card
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.
Prep Time : 11-15 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Vermicelli Payasam Recipe
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.
Nutrition Info
Calories : 2245 Kcal
Carbohydrates : 61.6 gm
Protein : 266.3 gm
Fat : 104.1 gm
Other : 0
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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.
