Aamrakhand, delicacy of hung curd infused with mango puree is a Maharashtrian dish. It is similar to Shrikhand, the only difference being the addition of mango puree here. It can be used with the indian flat bread as chapati or puri or even as a dessert. (more…)
It’s the season of mangoes and I find every reason to use this wonderful fruit. When the theme for the blog hop was chosen with this one, everyone was pretty excited, Today , I am presenting you with mango kulfi which is just too good.(more…)
Moong dal is used for various purposes in our daily cooking. From salads and dals to desserts, it finds its place in some form or the other. Today, I present a traditional Indian sweet dish. Payasa is a sweet preparation usually of medium consistency, which are made of numerous kinds.(more…)
Vermicelli Kheer / Shavige payasa is a traditional sweet dish from South India. Thin vermicelli of wheat is used in the preparation of the dish. It is one of the popular dessert / sweets made in all parts of India. In South India, it is often prepared during all major festivals.
The festive season is incomplete without a kheer. In South India, shavige payasa is often prepared in most households. A big vessel of payasam with dry fruits is offered along with other sweets and savoury as offering.
What goes into the vermicelli kheer ?
1) Milk – It is one of the essential ingredients. The milk is boiled for sometime and later made into kheer.
2) Vermicelli – Vermicelli is available in all superstores. You can use it or if you prefer the local variety, go ahead with it. Most household have their own version of vermicelli available for festive days.
3) Sugar- The sweetener best suited foor shavige payasa is sugar. Again, the use of sugar will depend upon the sweetness that you prefer.
4) Nuts- I prefer using almonds, cashew nut and raisiin for vermicelli kheer.
5) Ghee – Vermicelli is roasted in a little ghee and later cooked iinn milk.
6) Saffron – It lends a good aroma and taste to the dish.
7) Cardamom powder- Indian sweets are incomplete without a dash of cardamom powder.
shavige payasa /vermicelli kheer
Shavige Payasa / Vermicelli Kheer recipe
Ingredients :
1 litre milk
1 cup vermicelli
1 cup sugar (200 grams)
1/4 teaspoon cardamom powder
a few saffron strands
dry fruits as cashew, almonds and raisins
2 teaspoon ghee
Method:
Take a teaspoon of ghee and roast the vermicelli along with dry fruits on a slow flame. Keep stirring with a ladle, until brown in colour. Take care not to burn them.
Boil milk with saffron until it reduces to three-fourth of the quantity.
Now, add the milk to the vermicelli and let cook on a slow flame.
Once the vermicelli is done, it floats on top. Put the sugar. Mix well and again let boil for two minutes This infuses taste and consistency to the sweet dish.
Later, remove from flame and add cardamom powder
Take a tip :
If you are adding raisins, its better to add at the end while roasting as they bloat up and get burnt easily.
Boiling of milk is an essential step to get good results.
Do not mix water while cooking the vermicelli.
Every household has their own version of making vermicelli kheer. This is the heirloom recipe which I follow at home.
You can use condensed milk, use it in the end and reduce the amount of sugar.
Shavige Payasa / Vermicelli Kheer
5 from 5 votes
Shavige payasa / vermicelli kheer is a traditional sweet from South India.
Take a teaspoon of ghee and roast the vermicelli along with dry fruits on a slow flame. Keep stirring with two ladle, until brown in colour. Take care not to burn them.
Boil milk with saffron until it reduces to three-fourth of the quantity.
Now,add the milk to the vermicelli and let cook on a slow flame.
Once the vermicelli is done,it floats on top. The sugar can now be added. Mix well and again let boil. This infuses taste and consistency to the sweet dish.
Later, remove from flame and add cardamom powder
Take a tip :
If you are adding raisins, its better to add at the end while roasting as they bloat up and get burnt easily.
Boiling of milk is an essential step to get good results.
Notes
Do not mix water while cooking the vermicelli.Every household has it’s own version of making vermicelli kheer. This is the heirloom recipe which I follow at home.
You can use condensed milk, use it in the end and reduce the amount of sugar.
About the event :
Sending this to Foodies_Redoing Oldpost 91, a fortnightly event. A group of bloggers work on an old post, either by changing the picture, text or both. Here, I have changed both the text and the picture but the recipe remains the same.
shavige payasa / vermicelli kheer If you ever make Shavige Payasa recipe, take a picture and share it by tagging @foodiejayashree or @evergreendishes on Instagram or Facebook respectively. Subscribe to get an e-book and all updates for free.
Custard Fruit Salad is a tasty dessert to serve anytime. It is easy to make and can be made ahead of time. It gives the benefit of a wide range of fruits. Fruits of rarer variety taste good and makes it richer. Addition of nuts makes it exotic.
When can you serve fruit salad?
Fruit salad can be served after lunch or dinner as dessert. It is ideal as after school snack for children. It makes a good dessert during summer, serve it with any ice cream. It is also ideal during fasting days.
Does fruit salad stay good in refrigerator?
Fruit salad stays good if refrigerated for two days. It tastes best when it is made and served chilled. Thus, the best way is to make custard and keep it in a refrigerator. Cut the fruits and keep them in another bowl. Mix the fruits in custard and serve.
Ingredients :
Pear 1
Kiwi 3
green apple 1
lychee 8 ( I do not know of the latest threats of it, beware)
orange 1
sapota 2
grapes 15
strawberry 6
milk 1/2 litre
cornflour 1 tbsp
sugar 3 tsp
vanilla essence 2 drops
cashew nuts 4
raisins 8
almonds 4
honey 2 tbsp
Method :
The making of fruit salad involves 3 steps:
Making of custard
Cutting of fruits and nuts
Mixing of it
1 Make custard by boiling the milk. Add sugar. Mix the corn flour in cold milk and keep it aside. Slowly add it to the boiling milk. Let boil for a few minutes. Allow to cool. Once it is at room temperature, keep it in the refrigerator.
2 Wash and cut the pear, green apple and sapota into small pieces. Remove the seeds of lychee and cut into quarters. Peel the orange and make it into segments. Cut strawberries. Cut the dry fruits into small pieces.
3 Mix all the fruits into the bowl of custard. Exotic fruit salad is now ready. Serve chilled, garnish with dry fruits and a dollop of honey.
Take a tip:
Custard powder is made using corn flour. Thus, I have used corn flour and flavoured with vanilla essence to it. Alternatively, you can use custard powder also. But as I get down to the basics, I usually like to use cornflour.
You can use any or all of the mentioned fruits.
If mangoes are available, do use them. It tastes good.
Banana is not used here, you can use it.
Video to make custard :
Pin it for later:
Exotic Fruit Salad
This is an old post which I have redone now. It is part of Foodies_Redoing Old Post 11 where we work on a blog post every fortnight. This was one of the earliest posts that I wrote, now both the pictures and the text are changed.
Exotic Fruit Salad
Fruit Salad is a classic dessert to serve anytime. Use rare fruits and top with nuts to make it exotic.
Make custard by boiling the milk. Add sugar. Mix the corn flour in cold milk and keep it aside. Slowly add it to the boiling milk. Let boil for a few minutes. Allow to cool. Once it is at room temperature, keep it in the refrigerator.
Cutting of fruits
Cut the fruits into small pieces. Chop the dry fruits.
Mixing of fruits
Once the custard is warm, you can add fruits to it. Chill it. Before serving, top with nuts and a dollop of honey.
If you ever make this recipe, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook. I will be glad to see and share your creation further.
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In the blazing heat, nothing is more heart warming than ice creams and candys. Kulfis and fruits are always stocked in refrigerators for children. Bored with the traditional kind, I made a different version and it turned out good, since than its this royal kulfi for sometime.(more…)
Its the season of melons. Muskmelon makes excellent drinks. Here is a smoothie recipe for you. Its refreshing and good for a vegan diet.
The ingredients that you need are :
half a musk melon cut into cubes
a glass of coconut milk
To make coconut milk:
Take a bowl of fresh grated coconut and immerse it in warm water for half an hour. Grind the coconut in a mixie and strain the liquid through a thin sieve. Repeat it three times.
It’s the season of melons. Muskmelon and pear together make a great combination for a refreshing drink. The peach colour of the drink is simply irresetible!
Ingredients
half a musk melon, cut into chunks
one pear cut into chunks
a glass of milk
Put the fruits and milk in a liquidiser and blend together. Serve chilled.
I found this book of the good of the goodness vegetarianism and thought shall share the link:
Watermelon Granita is a classic frozen dessert from Italy.
Granita is a frozen Italian dessert. It is one of the simplest desserts we can make with any fruit and just three ingredients.
Summer calls for chilled treats as ice-creams, popsicles, granita, sorbet and loads of chilled water.
Granita is similar to sorbet but it is usually made without a gelato machine. It is one of the simplest dessert you can make at home. Watermelon, lemon, strawnberries, coffee, almond are a few kind of granita one often hears about. Here, the dessert is frozen for three hours, it is then scraped with a fork and again put in the freezer for an hour. Scrape it again and serve.
watermelon granita
Ingredients :
4 cup of watermelon cubes
1/2 cup sugar
1 teaspoon lemon juice
Method:
Cut the watermelon into chunks and put them in a liquidiser along with sugar and lemon juice.
Take the pulp and pour it in a freezer tray or container. Freeze it for three hours.
Scrape it with a fork and put it back in the freezer for an hour.
Cut the watermelon into chunks and put them in a liquidiser along with sugar and lemon juice.
Take the pulp and pour it in a freezer tray or container. Freeze it for three hours.
Scrape it with a fork and put it back in the freezer for an hour.
Scrape and serve.
About the event :
Sending this to Foofies_Redoing Old Post_132. Watermelon Granita was one of the first few posts I wrote when I started blogging. Today, on 27/7/2024, I have redone the whole post but the recipe remains the same.
