Vermicelli Papaya Kheer.

Vermicelli Papaya Kheer.

Heat 2 tblsp ghee in a deep pan, when hot add a handful of cashew nuts and fry till slightly colour changes, immediately add a handful of dry grapes (Kishmish) and fry till they swell and the cashews are golden in colour. Remove and keep aisde for garnishing.

In the same pan add 1 cup of vermicelli and fry till golden in colour. Add 2 cups of hot milk and mix well. Bring the vermicelli and milk to a boil, lower heat and cook till done. 

Now add in 1 cup of sugar and mix well, when the sugar melts add in one cup of papaya puree and mix well. See to it that no lumps are formed. Cook on high heat till done. Add a pinch of cardamom powder and the cashewnut-raisins for garnishing. Serve hot or cold.

For making of the papaya puree: Blend well in a mixer 2 cups of chopped papaya pieces without adding water or suagr to a fine puree. Remove and keep ready. Check that there are no lumps remaining. 

Note : Do not overcook the vermicelli or else it will get mashed when you add in the papaya.