Name: Vermicelli Paayasam recipe by Jonnadula Madhu at BetterButter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: Milk- 1 litre; Vermicelli- one cup; Sago- 2 tbsp; Jaggery- as per our sweetness or 1 cup; Elachi or cardamom -6 ( powdered); Dry fruits like almonds, cashews, raisins

ABOUT Vermicelli Paayasam RECIPE

Paayasam or kheer is a lip smacking sweet dessert which originated in India and was a part of ancient Indian time.The first mention of kheer was found in ramayana and Mahabharata . In 14th century, it was mentioned as KSHIRIKA ( sanskrit word). Kheer is basically a rice pudding made with milk, sugar or jaggery and rice or vermicelli or sago.It combines the fat in milk with the starch in rice to boost energy. Kheer originated in india and spread to other countries with little variations.( in olden days rice grain was available in plenty in india and was expensive in other countries).In ayurveda, kheer was mentioned as a medicine to heal many stomach ailments.A variation of kheer was named as firni from persia, shola from iran and Afghanistan, sheer from persia, eight jewel rice pudding from china, rice pudding from europe and oriza from rome.It has a long history but the recipe is very simple and healthy.

Instructions

Boil milk in a heavy bottomed pan along with 3 cups of water ( vermicelli and sago cooks better in water)
In a non stick pan, add ghee and fry vermicelli and sago along with few cashews. ( use less vermicelli and sago if doing rice Paayasam. Add 1 cup of rice and 2 tbsp of vermicelli and sago)
Once the milk comes to a boil, add fried vermicelli and sago and let it cook for 20 minutes.
Add elachi powder and sugar if using sugar ( jaggery should not be added to milk when hot.).
Fry cashews, almonds, raisins in ghee and garnish while serving hot or keep chilled .
If using jaggery, boil jaggery with little water and filter it.
Add to paayasam after 15 minutes after removing from flame.
Enjoy hot or chilled paayasam

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