In my 100th post I had written about this but posting it only now. I made this payasam with vermicelli and a simple twist. Its so easy and the rosy aroma it gave was simply soothing.
I had made payasam with vermicelli umpteen number of times and is a fool proof method. The qualtities, timing were all perfect and if you follow this I bet there won’t be any problem with the end result. I was doing a pooja soon after my marriage for 45 days (1 manadalam) for which I need to prepare payasam for neivedyam. Making it everyday morning is not a problem but people at home cannot have i everyday. So I shrunk the qualtity and would make exactly 1 tea cup of this payasam so everybody would get just a spoon full 🙂
And here comes the recipe.
Water – 3 cups
Vermicelli – 1 cup
Milk – 1 cup
Salt – 1 pinch
Sugar – 3-4 T spoon
Rose food color – 2 drops
Rose water – 1/4 cup or Rose essence 3 drops
Cashew and Raisins for garnish
Ghee – to fry the cashews and raisins
How to make it ?
In a wide skillet heat the ghee and fry the cashews and raisins until they turn golden brown. Take them out and keep aside. In the same vessel add the vermicelli and roast for half a minute stirring continously. In a thick bottomed vessel boil the water with the salt. Once it comes to a rolling boil add the roasted vermicelli and mix well. Simmer the stove, cover and cook for 3-4 minutes. Once you check and find its cooked (the vermiceli will turn pale in color but will remain separate still) add the sugar and mix well and switch off the stove. After 5 minutes add the milk. Milk should be boiled and cooled to room temperature. Add the rose color powder, the rose water/essence and mix well. Garnish with the fried cashews and raisins.
Note: Adding milk once taking the cooked vermicelli off the stove ensures the vermicelli not to turn mushy.
As this has less than 6 ingredients but gorgeous enough for a party and takes less than 15 mins to prepare I am submitting this for Anita’s Express Indian Cooking party! Thanks a ton for accepting this late entry Anita!