Wednesday, 17 August 2016

Recipe Name: Coconut Vermicelli Payasam (Kheer)

Recipe Name: Coconut Vermicelli Payasam (Kheer)
Cuisine: Indian
Serves: 4

  • 2 cups vermicelli
  • 1/2 cup jaggery (mashed and powdered)
  • 5 cups water
  • 2 cups coconut (grated)
  • 1 tbsp ghee
  • 1/2 tsp cardamom powder

How to prepare?

  1. Heat ghee in a pan.
  2. Add vermicelli and roast it till the colour starts changing.
  3. Keep the vermicelli aside.
  4. Heat the pan and add water.
  5. Add jaggery, cardamom powder, coconut and vermicelli.
  6. Allow the vermicelli to cook well.
  7. Keep stirring the mixture often.
  8. Cover the lid and let it cook till the mixture thickens and all the water is gone.
  9. Switch off the stove.
  10. Serve hot or cold.
Note: You can add dryfruits like Cashewnuts or Almonds before serving.

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