Vermecelli Kheer / Payasam

Happy Hariyali Teej to all my friends. Semiya/Vermicelli Payasam is the simplest of all the payasams and is the most popular one. It is a very quick kheer/ payasam. We enjoy it often but two days in a year it is manadatory to make and the days are - Harayali Teej and Rakshabandhan. Today's post is for Haryali Teej and for Blog Hop. This is my first posting for Blog Hop Wednesdays. I was very excited when I read about Radhika's announcement about BlogHop Wednesday. Today I'm paired with Divya and I'm supposed to make something from her recipes. When I saw this recipe there I thought to give it a try. This is a perfect recipe for this day. I made it in half quantity.

Ingredients

Vermecelli - 3/4 cup

Sugar -1/4 cup(she asks for 1/2 cup but I would be too sweet for me)

Ghee for frying

Raisins - 10

Cardamom powder - 1/2 tsp

Thick Milk - 1 1/2 +1 cup

Milk maid - 1tbsp

Cinnamon (small piece)

 Cardamom - 2

Oil - 2 tsp

a pinch saffron (dip it in 1 tbsp warm milk)

Method

Divya asks for roasting the vermicelli but I skip this part as I use roasted vermicelli.  Fry raisins in little ghee. Heat oil in a pan and add Cinnamon and cardamom, when they are done add little water, let it boil. Add vermicelli and milk. Add saffron. Cook vermicelli till soft. Switch off the flame and add sugar and stir till completely dissolved. Now add condensed milk which gives a rich flavor to the kheer. Add cardamom powder . Pour in a serving dish and garnish with fried raisins. Serve hot or cold as you wish. If you are serving cold you may feel to add some more milk to make it right consistency. 

Verdict - I found that the kheer was too thick. I ended up mixing 1 more cup of milk to bring it to kheer consistency. 

Lets visit my co-bloghoppers kitchen.

Decorated hands on Teej.