“Naivedyam : Beetroot Vermicelli Payasam” … I have shared usli/ upma prepared using Beetroot flavored string-hoppers/ shevai/ vermicelli before … this time I decided to try out payasam and here it is; my offering to Sri. Hari on auspicious occasion of Vaikunta Ekadashi … Stay Blessed~ Spread Happiness ….
** I came across Beetroot flavored string-hoppers/ shevai/ vermicelli around a year back and tried preparing simple usli/ upma using the same which had turned out awesome. I had prepared payasam with the remaining shevai, but somehow my calculations went wrong and it turned out into a bowl of porridge. I was truly disappointed and was in search of the packet again, but it took me almost an year to find it and this time I took good care while preparing the payasam with addition of coconut milk and it turned out lovely with a reddish tinge. My heart sent a million thanks to Sri. Hari as it was for Naivedyam and I was really in no mood for another mess of dish and disappointment.
** Vermicelli Payasam/ Sheyige Payasam is a easy dessert often prepared in Indian homes. A simple quick to prepare sweet dish that can be offered as naivedaym/ prasadam to God on any of the auspicious occasions. I have shared many varieties of this delicious payasam in blog before so without running into more details, as also almost everybody knows of it, I am sharing my simple recipe of preparing it. I am also going to share a common link at the bottom of this recipe through which you can browse them all and try out that which appeals to you and you are family, though they are all tasty. Do try out and enjoy with your family and friend. Stay Blessed and Spread Happiness.
** Here is my simple recipe for “Beetroot Vermicelli Payasam” … My Style ....
** The recipe remains almost same as other payasams, except that this time I have used ones “Beetroot flavored string-hoppers/ shevai/ vermicelli” available in stores while rest of the recipe remains same, if you find it, do give it a try.
** Bring 1 cup of thick+ 2 cups of thin Coconut Milk (Narla Rosu/ Nariyal Dood) to a boil and keep it aside read. For the preparation method of coconut milk, please check out on the link shared at the bottom of this recipe.
** Note : While I always suggest preparing Coconut Milk (Narla Rosu/ Nariyal Dood) fresh at home, these days good quality one’s are easily available in stores which can be used too. Use about 200 ml of coconut milk+ 300 ml water.
** In a thick bottomed kadai add 1-2 tblsp of fresh homemade Ghee/ Toop. When it melts add in a few Cashew Nuts/ Kajjubi/ kaju and fry till the color changes slightly. Now add a few Raisins/ Dry Grapes and fry for another 1-2 minutes. Strain and remove from the kadai and keep it aside separately to be garnished later.
** In the same Kadai add about 1 cup of "Beetroot Vermicelli" and fry just for a 1-2 minutes only. Now gently add the hot coconut milk kept ready to the fried vermicelli, while you keep stirring it to avoid it from turning into a lump.
** Be careful and pour slowly through the sides as it may splutter and burn your hands. Once coconut milk has been added in, mix all together and bring to a full boil stirring all the time. (Stirring is important step, so do not skip it).
** Lower the heat to minimum, mix well and keep stirring to avoid the ingredients from being burnt at the bottom add cook until the vermicelli is cooked properly. It thickens on cooking and gets done soon, so be careful.
** Add 1 to 1.5 cups of grated/ powdered "Jaggery/ Goda/ Gud/ Bella" (+/- as per individual taste) and mix well until it melts completely. Continue simmering for another 5- 7 minutes, until it thickens and done. Remove and keep it aside
** Note : There is a little bit of difference in taste with addition of jaggery from that of sugar and you may add any of your choice. Both taste equally good, its just that I preferred adding jaggery this time, do adjust the quantity accordingly.
** Now add in the fried and kept aside cashew nuts and raisins along with ½ tsp of cardamom (ellaichi/ yellu) powder and mix well. Cover and keep it aside for 15-20 minutes for the payasam to settle down and turn fragrant.
** “Beetroot Vermicelli Payasam” is done and ready to be offered as Naivedyam/ Prasadam to God and thereby distributed among family and friends. Sweet payasam is always loved by young and old alike not to mention children who always demand more of it and this one being a new one is sure to be loved by all. So do give this new version a try and have a lovely time relishing it with family.
** Note : You can serve this Payasam/ Kheer hot or cold as per your liking. However, my suggestion would be to serve it warm after meals as it tastes best that way, though the same depends on individual preference.
** Note : If you find that the Payasam has thickened too much, you can always add some hot water and mix well before serving. Most of the time it does thicken up on cooling down, so keep it a little thinner in the initial stage.
** For the “Method of preparing Narla Rosu/ Coconut Milk/ Nariyal Doodh” please follow the link given below, it includes step by step method …
** There are many more “Vermicelli Kheer/ Payasam” in Blog, to which I am sharing a common link below, you can go through the same in leisure and choose that which you and your family would love to relish, do try out and give me a feedback if possible ... Thank You; Stay Blessed- Stay Safe- Spread Happiness ...
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