Vermicelli Payasam is known by various name in various part of India. It is also known as 'kshirkorma', among our Muslim folks. I guess 'Kshir' is derived from Sanskrit and it means Milk and I assume Korma is from Arabic or Persian meaning blend of various spices. Kheer is definitely derived from the Sanskrit word Kshir. Nevertheless, for me this godly delicacy is one of the greatest gift of mankind to mankind.
Ingredients:
Ingredients:
 |
| Chilled Vermicelli Kheer |
- Vermicelli or Semiya or Sevaiyan - 1/4cup
- Milk - 750ml
- Almonds - 5 to 6
- Pistachios - 10
- Cashew-nuts - 6 to 7
- Kishmish or Raisins - 1tbs
- Elaichi (Cardamon) - 4
- Saffron Strands or Kesar - A pinch
- Ghee (Clarified butter) - 1tbs
- Sugar to taste
Procedure:
- Finely crush the vermicelli
- Coarsely crush cashewnuts and pistachios
- Soak the almonds in water for few minutes and peel the skin
- Finely powder the Cardamom
- Heat the ghee in a heavy bottomed pan roast the crushed dry fruits along with raisins (medium flame)
- As soon as the dry fruits turns golden brown and raisin swells, add the crushed vermicelli and roast it until it turns golden brown
- Now add the milk, cardamom powder and kesar
- Keep stirring the mixture continuously until the quantity becomes 3/4 on a medium-high flame
- Now add the sugar and keep stirring it for another 5-7 minutes
- Garnish the Payasam with almonds and Pistachios
- Refrigerate it for 3-4 hours
Serve the chilled Kshirkorma as a desert.
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