Tuesday, April 14, 2009

Figs & Almond Vermicelli Kheer (Pudding)

Figs & Almond Kheer (Pudding)

We have already tried vermicelli kheer made in a "traditional" way, now try figs vermicelli, "something different"& yummy.

Know What You Eat:

Prep time: 5 mins
Cook Time: 20 - 25mins


1/2 cup - Seviya or Vermicelli (variety wheat or rice)
1 tbsp - Ghee
2-3 cups - Low fat Milk
1- 8oz Evaporated Milk
1/2 cup - Sugar (or according to your taste)
2 pods - Cardamom, powdered
4-6 nos. Figs (anjeer)
5 - 10 nos - Cashew nuts

Optional Ingredients:

4 - Pista, blanched and chopped
4 - Almonds, dry roasted
3 Tbsp - Condensed milk

  1. Pour the milk into a saucepan for boiling. In the meantime, heat another saucepan with 1 Tbsp of ghee and roast the vermicelli till it turns light brown in color.
  2. Roast the cashew nuts, almonds till golden brown and add to the payasam .
  3. Now add diced figs (anjeer).
  4. When the milk boils, add evaporated milk ,simmer it add the seviya and let it cook on low flame for 2-3 minutes and add the sugar and stir well.
  5. Let it boil and then simmer till it start getting thick. Now add the condensed milk and turn off the gas when you feel the right consistency has reached.
  6. Add the cardamom powder and stir.
    Now add the blanched pista.
  7. Sprinkle the saffron strands and mix well.
    Serve hot or even chilled.
Note: It may thicken when it cools down, so add boiled hot milk to loosen it up. Also make sure you adjust the sugar as you will be adding condensed milk which is already sweet.


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