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http://www.kuzhalisamaiyalarai.in/2017/01/rose-kaju-katli-rose-flavoured-cashew.html http://www.kuzhalisamaiyalarai.in/2017/03/sweet-potato-gulab-jamun-recipe.html http://www.kuzhalisamaiyalarai.in/2016/10/badam-poori.html http://www.kuzhalisamaiyalarai.in/2017/01/microwave-almond-pralines-chewy-badam.html http://www.kuzhalisamaiyalarai.in/2017/05/oats-laddu-using-palm-candy-recipe-how.html http://www.kuzhalisamaiyalarai.in/2017/04/thiruvaiyaru-asoka-halwa-ashoka-halwa.html http://www.kuzhalisamaiyalarai.in/2017/10/ribbon-pakoda-ola-pakoda-recipe-diwali.html

ALMOND VERMICELLI KHEER/PAAYASAM

ALMOND VERMICELLI KHEER/PAAYASAM

ALMOND VERMICELLI KHEER/PAAYASAM

Almond vermicelli kheer/paayasam is slightly different from our normal vermicelli payasam. It is so rich and tasty kheer that can be made in jiffy. For this recipe I have used very thin vermicelli/semiya but you can use any type.
My friend kalpana told me this method of preparing kheer. Thanks you kalpnaJ
Nowadays am preparing this kheer only during guest visits for payasam.
So so try this recipe and tell me how it turned out for you.
ALMOND VERMICELLI KHEER/PAAYASAM

Ok now coming to the recipe.
VIDEO RECIPE:

            ALMOND VERMICELLI KHEER/PAYASAM
RECIPE TYPE: SWEET | CUISINE: INDIAN |
PREPARATION TIME: 2 MIN | COOKING TIME: 10 MIN


ALMOND VERMICELLI KHEER/PAAYASAM
                                                
                                           
METHOD:
Grind the almonds, cashew, saffron and cardamom to a coarse powder. Don’t grind more; just give few pulse that’s enough. The ground mixture will be having few almond and cashew bits also.



In a heavy bottomed pan add the ghee and roast the vermicelli for 1 or 2 minutes, be careful, vermicelli will burnt soon, so roast in low flame.

Add milk and water let it boil  allow the vermicelli to cook till it becomes soft, not mushy.

Once the vermicelli is half cooked, add the ground almond, cashew mixture and mix well.
Allow it to boil for few more minutes.

 Once the vermicelli cooked fully , add the sugar and let it boil till the kheer reaches desired consistency. Then remove from flame and serve.

This kheer will tastes yummy in both the ways hot or cold.
ALMOND VERMICELLI KHEER/PAAYASAM

NOTES:

  •  Roasting the vermicelli gives nice flavor and prevents the vermicelli to become mushy while cooking. 
  • While grinding the almond& cashew don’t make it as smooth powder, because the left small nut bits will be good while having the kheer.
  • Remember the kheer will become thick once cooled. So add boiled milk if required to get right consistency while serving.

ALMOND VERMICELLI KHEER/PAAYASAM

Do try this recipe and please don’t forget to give your feedback in comments.

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