"Sabudana (Tapioca Pearls)~Vermicelli (Sevai) Payasam with Almond Slivers" ... Naivedyam for all my friends here ... Saluting all Women who have stood through thick and thin of time, without fearing failures ... Remember, Strong women do not have attitude nor do they follow others blindly ... Strong women set Goals for themselves and rise to that Standard ... Work hard to achieve being that Strong and Proud Women in your life ... God Bless all ...
** Kheer / Doodh Pak is a simple yet delicious sweet payasam sort of dish prepared during festivals and served after naivedyam to God in most south Indian homes more so in Konkani Saraswat / GSB’s home. This is a dish cooked in milk or sometimes even in coconut milk with a combination or as it is with many ingredients like Rice, Sabudana (Tapioca pearls), Vermicelli (Sevaiyan) etc. Traditionally in Saraswat family it is prepared with sabudana-rice cooked in sweetened milk and is called Doodh pak, while elsewhere it is called kheer. I have posted the same before in the blog and you can check out for the same if you want to try it out the traditional way. I am always looking out for some change or the other in preparing dishes as I love giving them different twists. This dish I tried out is in similar lines except for the mix and match of ingredients.
** I have added on Sabudana and Vermicelli along with milk and made it saffron flavored too. I had prepared this on the ocassion of women’s day ie on 8th March and I really do not know how this got missed out from being blogged. Do excuse the lapse, as March month being year end for us business people and I am really caught up in whirlwind without being able to actually devote enough time for Blogging, but sure to do so once March and April month pass off smoothly. So keep a keen watch on my blog for some really good Vegetarian and Non Vegetarian dishes. I have loads of them both in my old books and in draft mode, which I will keep posting as and when time permits. Thanks a lot for all the women and the men who have always encouraged me both for my Blog and food group Konkani Delicacies and I am today really proud of having a large Extended Family.
** Here is my simple method of preparing "Sabudana (Tapioca Pearls)~Vermicelli (Sevai) Payasam with Almond Slivers" … My Style ….
** Preparing of Sabudana / Tapioca Pearls : Soak ½ cup of large sized variety of sabudana/tapioca pearls in a large bowl adding about 3-4 cups of water. Leave this covered aside for about 2 hours. Drain off the water completely and leave it aside to swell on its own for another 2-3 hours. You can prepare this in advance and keep it in the fridge and use as and when necessary. It remains good for 2-3 days. Sabudana should swell properly and look like small white pearls for you to get the best spongy effect. So soaking and resting period is very important. You may add in the sabudana directly but the effect will not be the same as the soaked one. Immediately cooked one;s will not give you the above softness sometimes. But you are free to choose whichever method that suits you.
** Preparing of Vermicelli (Sevai) : There are two type of Vermicelli (Sevai) available in the market, one roasted and the other plain prepared out of wheat. I have used the roasted variety here, as in this case there is no need for roasting the same in ghee and can be used directly. I have used one cup of the roasted vermicelli.
** Keep the sabudana and vermicelli ready as mentioned above. Now add half a liter of full fat milk in a thick bottomed vessel and bring to a boil. You can also use skimmed milk if you wish. Once the milk comes to full boil let it simmer for 5 minutes. Add in the prepared sabudana and cook on low heat till it turns translucent. It will take time and also may get stuck to the bottom so keep stirring it often.
** Once the sabudana has almost been cooked add in the roasted Vermicelli and mix well and continue to cook till both are cooked and done. Now add in the ½ tsp of saffron strands and bring all to a boil on medium heat. Add in about 2 to 2.5 cups of sugar and mix well. Keep stirring to avoid the ingredients from getting burnt at the bottom till the sugar has melted and mixed in well and also has thickened. Remove and keep it covered aside after garnishing on top with a handful of almond slivers and a large pinch of cardamom powder.
** "Sabudana (Tapioca Pearls)~Vermicelli (Sevai) Payasam with Almond Slivers” is ready to be offered to God as Naivedyam. Go ahead and enjoy the prasadam / payasam after the Pooja with family and friends. This is a lovely dish which will be definitely loved by Young and Old alike. Serve this hot or cold as per your liking. But my suggestion would be to serve it hot as this kheer taste awesome when served hot. You can serve this after the meal as a dessert too, whichever way you prefer but stay assured children will simply love this dish with the crunchiness of apples.
** You can also prepare this dish on any other occasion like Birthday, Anniversary or any party like pot luck or get together etc. to be served to guests. In case the payasam has thickened which it is definitely bound to be as both sabudana and vermicelli are full with starch and always thicken up on settling. Do not worry or try to keep it on gas flame and heat it, that is not the correct way to heat it back in case it is too thick. First boil some water, add it to the payasam, mix well to bring it right consistency and then heat it on low heat, stirring often to avoid it getting burnt.
** You can also check out on the other Doodh Pak/Payasam recipes in the blog on similar lines. I am sharing a common link below for the same, Please do go through the same for the delicious recipes ...
** An Earnest Request : There are many more recipes of different types in the blog. For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it or have a query, please leave a message in comment section or mail me the same. I will try my best to get back to you as soon as possible. Do try out various types of dishes included in the Blog and Enjoy them with your family and friends and do give me a feedback if possible.
** I am happy to inform you that I have also started a food group for by the name "KONKANI DELICACIES" which is over and year old, with about 19K strong members. It is a pleasure to inform that you will find in the group many more recipes posted by our expert members and you too can share some of your own. The link to the group is posted on the left side of the blog page. Do join us in our culinary journey. I strongly believe in Sharing and always endorse that "Sharing Is Caring" … Thank You ….
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