"Apple Sabudana (Tapioca Pearls) Vermicelli (Sevaiyan) Kheer (Payasam) With Saffron (Kesar) And Slivered Almonds (Badam)" ... here is a Delicious Dessert I prepared as Naivedyam offering on Vijaya Dashami~ Dussehra ... enjoy the festive days and stay Blessed ...
** Kheer/ Doodh Pak is a simple yet delicious sweet payasam sort of dish prepared during festivals and served after Naivedyam to God. 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. Addition of fruits to the same is sort of new invention learnt by the modern generation cooking trends.
** Traditional dishes with a little bit of change is always welcome to youngsters nowadays. They are always looking out for some change or the other. So in order to keep up or make the children have the fruits and vegetables without making a fuss, parents have to crack their brains and come up with new forms of introducing them into the dishes while seeing to it that they keep it healthy and also traditional.
** I have already posted a Kheer/ Doodh Pak prepared with rice and sabudana here before. So also a dish prepared only with Vermicelli and another one with only apples too. This dish is also on similar lines except the ingredients are different while only sabudana remains. Do try this kheer out and enjoy the goodness of apples that are added in to the Kheer. Yummy…… there goes my diet for a toss.
** Here is my own recipe for "Apple Sabudana (Tapioca Pearls) Vermicelli (Sevaiyan) Kheer (Payasam) With Saffron (Kesar) And Slivered Almonds (Badam)" ...
** Soak ½ cup of large sized variety sabudana 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.
** Note : 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.
** Add half a litre 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, stirring in between so that the cream is not formed. Keep it simmering aside while you go ahead with the remaining preparations.
** In a thick bottomed kadai add in 1 tsp of ghee and bring to heat. When hot, lower the heat and add 1 cup of vermicelli and fry till evenly browned. Once evenly browned add in the prepared sabudana and fry for 2-3 minutes on low heat. Now add in the simmering milk and ½ tsp of saffron strands and bring all to a boil on medium heat.
** Keep stirring to avoid the ingredients from getting burnt at the bottom. Once it comes to boil, lower the heat and cook till almost done. The sabudana will swell and get a mirror finish look, while the vermicelli also will thicken up. If the kheer is too thick in texture add in some hot water/ milk and mix well till evenly mixed.
** Remove the outer skin of one large sized apple or 2 smaller ones and cut them into medium sized slices or cubes. Add this to the almost cooked sabudana ~ vermicelli mixture and mix well. Let cook for only 5 minutes as the apples should not be overcooked. Now add 2 cups of sugar (plus or minus as per individual tate) and mix well.
** Let the kheer simmer for 2 minutes or till the sugar gets melted. Keep stirring in between so that the ingredients do not stick to the bottom of the vessel which is what happens with sabudana or payasam. Now add in half a cup of slivered almonds and ½ tsp of cardamom powder, mix well and remove from fire and keep this aside covered for few minutes.
** "Apple Sabudana (Tapioca Pearls) Vermicelli (Sevaiyan) Kheer (Payasam) With Saffron (Kesar) And Slivered Almonds (Badam)" is done and ready to be offered as Naivedyam to God and thereby distributed among family and friends. Go ahead and enjoy the payasam hot or cold as per your liking, it taste great either way.
** This is a lovely dish which will be definitely loved by Young and Old alike. My suggestion would be to serve it hot as this kheer taste awesome when done so. 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.
** This Dessert can be prepared during any occasion or festival times or as it is on weekends if you have a sweet tooth or if your family loves to have desserts often. Again, a very healthy payasam to be served to children who are otherwise reluctant to eat healthy dishes and fruits, this way they will be tempted to do so without throwing tantrums.
** For "Doodh Pak Kheer with Rice and Sabudana" Recipe, Please follow the link given below .....
** 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.
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