Sitaphal Vermicelli Kheer.

Sitaphal Vermicelli Kheer for Today's Sutta Punnav Naivedyam ....... Tried doing something different to enhance kheer with natural Sitaphal flavour ........... the result was really awesome ...........

Sitaphal Vermicelli Kheera is a small attempt made by me to enhance the flavour of the simple vermicelli kheer. Just from the routine flavour I wanted something different and flavorful and at the same time something tasty too. Everybody in my family loves Sitaphal. I always keep wondering what else can be done with this delicious fruit that is God’s own favourite. I have already made the Sitaphal Buns a change from the regular Mangalore buns. Ice cream and Srikhand have also been made. So here I thought of introducing Sitaphal into the Vermicelli kheer similar in the lines of Vermicelli Papaya Kheer which I had prepared long back.

For making of the Kheer : Heat 3 tblsp ghee in a thick kadai and add ½ cup of cashews to it, when they change slightly in colour add ¼ cup of raisins. Fry till they swell and are evenly browned. Remove and Keep them aside ready for garnishing. 

Add 1 cup of vermicelli to the same ghee and fry till light brown in colour. Add 1 litre of hot milk, mix well and bring to a full boil. Keep stirring to avoid from being burnt at the bottom. When the mixture slightly thickens, add about 2 cups of sugar (plus or minus depending on individual taste) and mix well. Stir until it thicken a bit. When thick enough add in the fried cashews and raisins, mix well, remove, keep it aside to cool completely. 

Remove the outer thick skin of 3 large sized Custard Apple / Sitaphal. De-seed them ie. separate and remove the fleshy part from the seeds. This is a tedious work as it will take some time and effort to do the same. Initially I used to put it in mixer and pulse for just a second twice, for the flesh and the seeds to separate. This does work, but sometimes in this method little bit of scraps of seeds also get mixed in which is not at all pleasant or tasty to eat. So I just did the job with my very own hands. The effort was worth it. Just crush the the fleshly portion a bit with your hands. Do not mash it evenly, there should be some pieces of the sitaphal left intact for you too munch on too.

Add the removed Sitaphal mixture to the completely cooled Vermicelli kheer and mix well. You can serve the same as it is or chilled. Both taste good in their own way. Do try out this tasty Sitaphal Vermicelli Kheer and you will have your family demanding for more.

Note : Do not overcook the vermicelli, it should remain soft but whole for you to eat it. Overcooking will mash it all into one and you will neither get the taste nor the texture of a good Payasam / Kheer.