Rose milk payasam

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.

Serve warm.

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!


22 comments on “Rose milk payasam

  1. looks delicious nd different..

  2. love d pinky color… as such i love rose milk .. wow i will try this..

  3. Love the colour and unusual too

  4. Lovely colour nirmala!…was wondering when you are going to post that!

  5. funny – i was made to drink rose milk when i was in school and I HATED it! I used to everything I could, including feeding the poor plants the milk while no one was looking! I should maybe give it another chance! 🙂

  6. wow!!the payasam looks delcious!!!love the rose color..very inviting:)

  7. i will pick out all the raisins and cashews – you can have all the vermicelli – 😀

  8. Lovely color Nirmala…Nice twist

  9. very diff….i luv rosemilk but never tried payasam with it….good one 🙂

  10. pinky pinky payasam looks very inviting!!!

  11. am not a fan of payasam but I love the colour of this payasam….

  12. WOW…. This is a different try. Looks so good. Nice pictures. Loved the rose color.

  13. I love rosemilk and vermicelli kheer. When they are both mixed, it should be awesome…

  14. That is such a lovely coloured payasam 🙂

  15. Hey nice version….nice color too 🙂

  16. I like the nice pink colour….

  17. Gorgeous color to that payasam! I love rose flavored things! 🙂

  18. beautiful looking payasamm nirmala

  19. […] rose milk Payasam? It looks so delicious. Amma’s Special shows a fool proof method for making this amazing […]

  20. this would be really delicious i believe

  21. I tried this out yesterday and it came out pretty good. I added gulkhand (rose petals dipped in syrup) to this, and gave some more flavour to this. Thanks for sharing.

  22. […] evergreen Avail (Kerala) and just in, Nirmala (Amma’s special) – delicately flavoured Rose milk payasam (Kerala wins!) Published […]

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