Kheer or Payasam is a common festival dessert almost everywhere in India. It's a quick and easy recipe made with vermicelli, milk. The added cashew nuts and almonds give it a delicious flavor. In India almost for every festival, people cook this as a traditional recipe and share with their family.
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VERMICELLI KHEER / SABUDANA KHEER
INGREDIENTS:
Sabudana [optional] - 3 tbsp
Ghee - 3 tsp
Cashew nuts - few
Raisins - few
Almonds [chopped] - few
Vermicelli - 1/2 cup
Water - 2 cups
Milk - 1/2 cup
Sugar - 1/2 cup
Jaggery - 1/4 cup
Cardamom [crushed] - 2
METHOD:
1. Soak the sabudana [optional] in water for about 15 to 20 minutes.
2. Heat 3 tsp ghee in a saucepan. Add few cashew nuts and fry them until golden brown. Add few raisins, chopped almonds and saute for a while. Let's add 1/2 cup vermicelli and fry it for 30 seconds on high flame. Switch off the flame and let it cool the mixture.
3. Boil 2 cups water in a saucepan. Add 1/2 cup milk to it. Let's boil it until milk boiling over. Then turn the flame to low and add 3 tbsp soaked sabudana [optional] to it. Cook it for 2 minutes on low flame. Stir it in between to avoid boiling over.
4. Add the fried vermicelli mixture. Let's cook it for 3 minutes on medium flame. Stir it in between. Switch off the flame and add 2 crushed cardamoms. Put it aside and let it cool.
5. Heat 5 tbsp water in a saucepan. Add 1/2 cup sugar and 1/4 cup chopped jaggery. Cook it until sugar meltdown. Switch off the flame and let it cool. Add it to the main recipe. Your delicious almond kheer is ready to serve.
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