Any Indian festival is not completed without a simple kheer or payasam. A dessert or offering to God prepared in milk base and sugar. It could be made with rice, vermicelli, tapioca pearl even lentils! Indian ladies whip up this one with whatever they have in hand at the time.
I usually do with the super fine vermicelli my payasam, which is cooked under 3 minutes! You cannot really feel the vermicelli when u tastes it or drink it.
The vermicelli can be found in any Indian grocery store. The vermicelli is made from Pakistan.
Vermicelli: 1/2 cup broken in small pieces
Milk full cream: 2 + 1/2 cups
Sugar: 3/4 cup (can be increased or decreased)
Green cardamom: 3 or 4 crushed (pod removed)
Cashew: 8 to 10 broken in small pieces
Raisins: 6 to 8 raisins
Ghee (clarified butter): 2 tsp (just for frying the nuts and vermicelli)
I used the super fine vermicelli (Ahmed product of Pakistan). The vermicelli is already roasted but I fried for 2 minutes to make it crisp and aromatic ( step can be skipped if u use the roasted vermicelli)
Add the ghee in a pan, keep in medium heat, drop the cashew nuts and fry until they turn golden brown. Remove the nuts in the same ghee , add the raisins and fry until they puff.
Now if u want to clean the ghee pan, roast the vermicelli for 2 minutes.
Pour milk in saucepan, bring to boil point, add the vermicelli. I will be cooked under 3 minutes (yes they are super fine) , once they are soft, add the sugar and mix well. Keep in stove another one or 2 minutes.
Swtich off the stove, add the green cardamom, and fry nuts and raisins.
Serve hot, cold or room temperature.
If it is thick, thin it with little milk (adjust the sugar if u add more milk).
Wishing all My Tamil, Malayalee and Bengali readers a Happy New Year.