Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, vermicelli milk payasa kheer. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Shavige payasa or vermicelli kheer recipe explained with step by step pictures and a video. Along with this shavige payasa recipe, I have explained a trick in this recipe, which helps to avoid kheer turning thick when turns cool. Vermicelli Kheer Recipe with step by step photos.

Vermicelli Milk Payasa Kheer is one of the most well liked of current trending foods in the world. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look fantastic. Vermicelli Milk Payasa Kheer is something that I’ve loved my entire life.

To get started with this particular recipe, we have to prepare a few ingredients. You can have vermicelli milk payasa kheer using 11 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Vermicelli Milk Payasa Kheer:

1. Take 1 1/2 litre fresh milk
2. Prepare 200 gm Vermicelli/ Sevai
3. Prepare 1 tbsp ghee
4. Prepare 3/4 cup sugar
5. Take 1/2 cup Sweetened Condensed milk(optional)
6. Make ready 3-4 cloves
7. Make ready 1/4 tsp cardamom powder
8. Make ready handful cashew nuts
9. Take handful raisins
10. Take 5-6 Saffron strings
11. Make ready 1 cup water

Home » PAYASAM / KHEERS » Fine vermicelli payasam recipe, fine vermicelli kheer. Heat little milk till warm and soak the saffron in it,keep aside. Home cook Yamini Joshi gave us the recipe for this Punjabi dessert of cardamom-spiced milk bolstered by toasted vermicelli noodles, dried fruit, and nuts. It's just one example of India's rich tradition of dairy-based desserts, which range from this pudding to the crumbly milk curd sweets known as sandesh.

Instructions to make Vermicelli Milk Payasa Kheer:

1. Take some ghee in the pan and roast the vermicelli till the color changes to light brown.
2. Bring the freshmilk to rolling boil in a heavy based cooking pot. Little water can be added if necessary. Add the condensed milk. Give a quick stir and add the sugar, cardamom powder, saffron strands and cloves. Bring it to a boil again.
3. Add the roasted vermicelli with continuous stirring to avoid clumping. Cook for 15 min in low flame with occasional stirring. The milk kheer becomes bit thicker. Heat some ghee in a small pan and fry the raisins and cashews. Add it to the kheer.
4. Ensure that the kheer is not too thick as it thickens further on cooling down. Switch off the flame. Tasty fresh milk sevai kheer is ready..

This vermicelli kheer or vermicelli pudding is known in Indian languages as Semiya payasam (Telugu, Tamil), sevai kheer (Hindi), shavige payasa (Kannada), shevayachi kheer (Marathi). For this vermicelli or semiya kheer, we use wheat based semiya or sevai. You may buy the long strands or already. I was going through my pantry and found a can of condensed milk, the original purpose of the purchase forgotten! I wanted to use it for something and since I was planning on making this dessert.

So that’s going to wrap it up for this exceptional food vermicelli milk payasa kheer recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!