I love to do guest posts. Somehow, it makes me feel nice that I get requests from some lovely bloggers who want me at their space. It has a feel-good factor to it. But more than that, the nerve-wrecking thought of what to make for them or post for them is another thing!
Today, I am pleased to be at Gloria's space
- a chubby Mumbaikar with the zest for baking. Do check out her blog to see all those beautiful bakes that she dishes out day in and day out! I
love her collection of buns and cakes that she keeps churning out every now and
then. I am especially enthralled by her Turtle Buns that are
hiding among the long list of my “to-do”s. I sincerely thank her for having this humble
me around in her beautiful space.
was really in a fix as to what to provide Gloria with. Being from the southern
state of Kerala in India, I wanted to give something very close to what we
make. Each state has their own way of making vermicelli kheer, and even each
household has some small variations to them. I have already posted a quick
version of making
vermicelli payasam on my blog. Of late, in various shops, the
availability of raagi (finger millet) vermicelli has been wide spread. During
my last vacation, I had picked up a packet and bought along and it stayed
hidden in my pantry for more than six months. Finally I converted it into payasam and well
received it was!
Raagi (Finger Millet) Vermicelli Payasam/ Kheer/ Milk Dessert
1 tsp ghee
250 gm pack ragi semiya (finger millet vermicelli)
500 ml water
1 liter milk
1 tsp cardamom powder
A pinch nutmeg powder
500 ml thin coconut milk
1/2 cup sugar
1/2 tsp salt
2 tbsp ghee
4 tbsp mixed nuts, chopped coarsely (I took cashews, almonds, pistas)
2 tbsp raisins
Heat ghee in a wide saucepan. Add the ragi semiya and roast well for around 5 minutes on low heat. Add the water and cook till the water is absorbed in by the semiya. Now add the milk, cardamom and nutmeg powders and cook till the milk comes to a rolling boil. Cook on low heat for 15 minutes, stirring occasionally. Add in the coconut milk and cook till it boils. The payasam will start to thicken. Add the sugar and salt and cook for a further 5 minutes. Switch off.
Heat ghee in a kadai. Fry the nuts and then puff up the raisins. Put into the payasam and mix well. Serve warm or cold!
The payasam tends to thicken as it sits. Add boiling water till the correct consistency is reached. Do not add water and cook, otherwise the vermicelli may get all mashed up.
Labels: Malabar Recipes, MR- Misc, My recipes, Payasam/ Kheer