PAAL PAYASAM/ VERMICELLI MILK PUDDING



A very happy Tamil new year to all my friends who are celebrating. This post was supposed to be up yesterday...but got sliiiiightly delayed! :D

This is completely a milk based dessert....Its very famous in South India.....usually made during festivals and prayer ceremonies!
Go ahead and add some sugar or more condensed milk if you like it sweeter............you can add cashewnuts too if almonds are not your thing!

I used the local vermicelli because I wasnt able to get hold of the Indian brand. The one I used was way thicker and orange in colour :( The ones we used back in India are thin and white which looks and tastes better too.......!

Hope you all had a lovely New Year with family and friends! Lots of love!



That's my 4 year old's hand.......Every time I need to take pictures of my food she comes running to help in every way she can! she gets so excited, helping me hold the white boards or spoons or do some garnishing on top!!!.........LOL!


INGREDIENTS:
Ghee - 2 tbsps
Sago - 1/2 cup 
Almonds, skin removed and cut thinly lengthwise - 1/4 cup
Raisins - 1/4 cup
Vermicelli - scant 1 cup
Milk - 3 cups 
Condensed milk - 1 cup
Cardamom powder - 1/2 tsp
Saffron - a pinch (optional)

PROCESS:
  • In a small pan add the sago and about 1.5 cups of water. Bring to boil and cook on low flame till the sago cooks. Stir continuously so it doesnt stick to the pan. When its cooked it will turn transparent. Keep aside.
  • In  a heavy bottomed vessel heat some ghee and saute the almonds. When it starts to brown slightly, add in the raisins. saute for a few seconds. The raisins will plump up .......remove from the pan and reserve for use later.
  • In the same pan now roast the vermicelli for a minute or 2. Remove from pan and reserve for use later
  • Now in the same pan add the milk, condensed milk and about 1 cup of water. Bring to boil. Add the vermicelli and let it cook. keep stirring regularly so it doesn't stick to the pan. Once the vermicelli has cooked completely add the cardamom powder and saffron.
  • Add the cooked sago. Once you arrive at the  the desired consistency switch off the flame.
  • Add the nuts and raisins.
note: The payasam will thicken when it cools. so just before serving add some milk  and heat.



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