Moongdal payasam is a tasty sweet which has a cooling effect on the body. Thus, with summer at its peak, you can enjoy this delicacy. Moreover, with Ugadi round the corner, it may be in the wish list.
Each state have adapted their own method of cooking. The North Karnataka recipe I had written long time back. You can check it here.Today, I am presenting to you Mangalorean style or Udupi style ( South Canara) style of this payasam.
Coconut milk is used here. I have grinded cashews with a little coconut and mixed it. Thus it is both vegan and gluten free food.
With Ugadi approaching, I am planning to write a few good posts and finally make a collection of recipes too from bloggers for you. Please do keep watching this space.
moongdal payasa
Moongdal payasam, mangalore style
Recipe Type: Sweets
Cuisine: Udupi
Author: Jayashree
Cook time:
Total time:
Serves: 4
A tasty and cool dish to beat the heat
Ingredients
Moongdal 1cup
ghee 2tsp
coconut milk 2 cup
jaggery 1cup
grated coconut 1tbsp
cashew 6
cardamom 4
Instructions
Wash the moongdal and keep it aside. Take a thick bottom pan,add the ghee and roast the moong dal. Add water and cook it. Alternately, you can put it in the pressure cooker at this stage.
But, this does not require much time, so I prefer to cook by the direct method. Once it is cooked, add the coconut milk and stir well. Add the jaggery. Grind the coconut with cashew and cardamom. Add this to it. Boil for a minute. Remove from fire. Moongdal payasam is ready
Notes
You can avoid adding the extra coconut. Cashews can be garnished over also.
Wash the moongdal and keep it aside. Take a thick bottom pan,add the ghee and roast the moong dal. Add water and cook it. Alternately, you can put it in the pressure cooker at this stage.
But, this does not require much time, so I prefer to cook by the direct method. Once it is cooked, add the coconut milk and stir well. Add the jaggery. Grind the coconut with cashew and cardamom. Add this to it. Boil for a minute. Remove from fire. Moongdal payasam is ready.
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.
Check out my e-books on Amazon. Do not miss any post, subscribe to get all updates and an e-book for free !
Appi payasa is one of the popular sweets prepared in South India. It is simply divine. It is also called as puri payasa. Crispy puris are made, crushed and boiled in milk to make a delectable dessert.
With Holi round the corner, one can make this delicious sweet treat. It is not only delicious, I am sure you will be making it over again and again. The other recipe for Holi, which I had posted a couple of days is here. A few other sweet recipes can be viewed here.
Appi Payasa, I do not know the relevance of name, is a delicious sweet dish from Udupi region of Karnataka. It is one of the popular sweets made for all major festivals. Making the payasa is a little time consuming but worth the effort. Thin, crisp puris boiled in milk and garnished with nuts makes a delectable sweet dish for any festive occasion. It is often said festivities in India are incomplete without a sweet dish and a kheer along with it.
Usually, vermicelli payasa, commonly known as shavige payasa is prepared. The next popular sweet is appi payasa. Thin puris are made and boiled in milk, sweetened and garnished with nuts. This is a delicious sweet which you can serve for any function or festivity.
May the season of festivity bring immense peace and happiness.
Let me take you to the recipe now. Pictorial presentation is below.
Appi payasa / Puri payasa
Recipe Type: Sweets
Cuisine: karnataka
Author: Jayashree
Prep time:
Cook time:
Total time:
Serves: 5
A delicious sweet from South India.
Ingredients
For the pooris:
1 cup Fine Semolina (Chiroti rawa ) 225grams
2 teaspoon Ghee
water
oil for frying
For the payasam:
1 litre milk
1/2 cup sugar (100grams)
a few cashew nuts
1/4 teaspoon cardamom powder
4-5 saffron strands
Method :
Take the semolina in a bowl. Add a teaspoon of ghee and mix it well.
Add water, a little at a time and mix it to a firm dough.
Cover and keep it aside for fifteen to thirty minutes.
Boil milk for some time, it should reduce 3/4 of the quantity. Add a few strands of saffron to it.
Take a small ball of the dough and roll it into a thin puri.
Heat oil in a kadai.
Deep fry the puri to golden colour.
Remove it on a tissue paper.
Repeat the procedure for the rest of the dough. You will be making around seven to eight puris.
Crush the puris to small pieces.
Add them to the boiled milk.
Boil the milk on a low flame for five minutes.
Add sugar and mix well.Boil for two more minutes. Let the consistency be moderate, neither too thick nor thin. On cooling, it becomes thicker. Remove from flame.
Add cardamom powder.
Roast the cashew pieces in ghee and garnish it.
Take a tip:
It is essential to keep the dough covered for sometime. Knead it and then roll into puris.
Ghee may be used for frying the puris.
Nuts of your choice may be used.
Dough is ready
Take semolina in a bowl, add a teaspoon of ghee, mix it well with fingers. Then, add water and make it to a firm dough. Cover it with a thin cloth and keep aside for fifteen minutes.
boiled milk
A litre of milk is boiled for sometime. Boiling for five minutes is sufficient. Saffron is added while boiling.
balls of the dough
Make small balls of the dough.
rolled into puri
Roll them into thin puris.
frying of puri
Heat oil in a kadai. Deep fry each puri to light brown colour on both sides.
crispy puri ready
The puris are ready.
broken into pieces
Break them into small pieces. Put them in milk and boil for sometime. Then,add sugar, mix well and boil for another couple of minutes. Finally ,add cardamom powder. Garnish with roasted cashews.
appi payasa
Looks delicious isn’t it ?
appi payasa
Appi Payasa
Appi Payasa is a delectable, sweet dish from South India
Take the semolina in a bowl. Add a teaspoon of ghee and mix it well.
Add water, a little at a time and mix it to a firm dough.
Cover and keep it aside for fifteen to thirty minutes.
Boil milk for some time, it should reduce 3/4 of the quantity. Add a few strands of saffron to it.
Take a small ball of the dough and roll it into a thin puri.
Heat oil in a kadai.
Deep fry the puri to golden colour.
Remove it on a tissue paper.
Repeat the procedure for the rest of the dough. You will be making around seven to eight puris.
Crush the puris to small pieces.
Add them to the boiled milk.
Boil the milk on a low flame for five minutes.
Add sugar and mix well.Boil for two more minutes. Let the consistency be moderate, neither too thick nor thin. On cooling, it becomes thicker. Remove from flame.
Add cardamom powder.
Roast the cashew pieces in ghee and garnish it.
Notes
It is essential to keep the dough covered for sometime. Knead it and then roll into puris.
Ghee may be used for frying the puris.
Nuts of your choice may be used.
Did you like it? Do share with your friends.
WISHINGONE AND ALL A HAPPY HOLI !
If you ever make Appi Payasa in your kitchen, do let me know by tagging @evergreendishes on Facebook or @foodiejayashree on Instagram
About the event:
An old post is updated today i.e. 6/7/25. Sending this to Foodies _Redoing Old Post _154, a fortnightly event. The recipe remains the same but I had to make many changes as the main picture and formatting.
Pin it for later:
Appi Payasa is a delectable sweet dish from South India.
ABC Halwa is a Gujarati sweet dish prepared with apple, banana and carrots. It is tasty and makes a good sweet for any celebrations.
It’s that time of the year, when the world is full of new blossoms and the weather is enchanting. A season you love and cherish, but so short lived. Winter has come to an end and summer will soon make way. It’s beautiful spring,time ,yay , it’s Holi time ! And on this ocassion I bring to you a delicious and healthy sweet dish, ABC Halwa.
Holi is celebrated on the day of full moon ,that is Poornima of the Phalguna month of the Hindu calendar. It usually occurs in February or March. This year it is on March 23. The next day , the citizens celebrate by playing with colour. What does Holi signify actually ? It indicates the arrival of spring, victory of good over evil, good bye to winter and also a harvest festival.
Coming back to my dish, yes, the name is intriguing, but the taste is just too good. Apple, banana and carrots together makes this awesome dish. You can add fresh coconut to this, but I avoided as my children are fussy about it. Earlier, I used to make only carrot halwa, now the addition of fruits seems to have taken it to another level. The smell of the apples being cooked is awesome. This is a popular Gujarati dish. I am sending this dish to the Holi Collection by Sonal.
ABC Halwa
ABC Halwa
Recipe Type: Dessert
Cuisine: Gujarati
Author: Jayashree
Prep time:
Cook time:
Total time:
Serves: 6
A sweet dish with the goodness of fruits and vegetable combined.
Ingredients
apple pieces 1 cup (1big apple)
banana pieces 1 cup (2 large bananas)
carrot grated 1cup (4 carrots )
sugar 1 1/4 cup
milk 1 cup
ghee 1tbsp +1tsp
salt a pinch
cardamom powder 1/4 tsp
cashew and almond pieces
Instructions
Remove the skin of apple and cut into small pieces.
Grate the carrots.
Chop the banana also into small bits.
Take a thick bottom pan and put all the cut fruits and carrot together. Add milk and keep on a low flame to cook.
Allow to cook for sometime, until the milk is dissolved and it looks as a mass.
Add a tablespoon of ghee and saute the mixture for sometime. The colour changes and the ghee will be seperated.
Then, add the sugar and continue to cook for some more time. All ingredients will get blended together. Put the pinch of salt.
Finally add the cardamom powder and remove from flame.
Take a small pan , and roast the dry fruits in ghee. Garnish it
Notes
You can increase the quantity of sugar, if you want it to be more sweet.
Fresh coconut can be used along with the fruits and carrot.
3.5.3208
apple,banana and carrot pieces
Remove the skin of apple and cut it into small pieces. Grate the carrots and chop the bananas. All are of equal measurement. I required one apple, two bananas and four carrots to make them of one bowl each.
halwa being cooked
Put them in a thick bottom pan and add a bowl of milk. let cook on a low flame. Keep stirring. Once the milk has evaporated add ghee and continue to saute. As it leave the sides, add sugar (1 1/4 bowl) and cook till it melts and then thickens. You need at least twenty minutes. Finally add cardamom powder.
ABC Halwa
Roast the dry fruits in a little ghee. Garnish them over it.
Dates Burfi is a delectable fudge ideal for all occasions. Be it a get-together or a family function, this sweet is ideal and loved by all. Moreover, a guilt-free treat for all the sweet lovers.
I am extremely happy and its one of those cherished moments , my blog www.evergreendishes.com has turned two today. A journey I embarked after much thought, the hit of the button and the message read “Congrats for choosing us !” from the hosting service, was a shock for a moment, if I could ever do such a thing and soon things paved way. Well , since then the journey has been a wonderful experience. I am thankful to one and all for the support. And as a token of appreciation and celebration I bring to you the decadent Dates Burfi.
Dates are a good source of dietary fibre, antioxidants and essential minerals as potassium and manganese. The American Diabetic Society suggests that eating food rich in anti oxidants may help prevent cancer, diabetes ,heart disease and even Alzeihmer’s. Further, another study states that fibre rich diet is found to help reduce obesity, stroke, heart disease and hypertension.
The addition of nuts gives taste along with the benefits of proteins and minerals. Dates Burfi are one of the major attractions that we see in the sweets stall. They are called by different names as Dates Roll or dry fruit burfi. Sugar is not needed here in the preparation, thus it can be easily consumed by all. Thus it can be given to all but moderation is the key.
A sweet for all for any occassion. Dates Burfi or Dry fruit burfi is tasty and ideal for any celebrations.
Cut the dates in small pieces. I have used seedless dates.
Chop the dry fruits into small pieces.
Dry roast them separately till crisp on low flame.
Dry roast the poppy seeds on low flame until it is crunchy.
Grind the dates in a grinder.
Heat a pan and add ghee to it. Put the ground paste to it. Saute it for a few minutes. Then add the roasted dry fruits and mix well. Remove from fire and keep aside for a while.
Grease your hands and roll it into cylindrical shape.
Roll it in the roasted poppy seeds and keep in the refrigerator for two hours.
Cut into small circular burfis.
Take a tip:
You can use walnuts too. Adjust the amount of nuts to your liking.[br]Chilling time is not included here.
Cut the dates into small pieces. I have used seedless ones.
Cut the dry fruits into small pieces and keep each of them seperately.
Blend the dates to a puree.
Roast each dry fruit separately until crisp.
Dry roast the poppy seeds until they are crunchy.
Take oil in a pan and put the dates pulp. Saute it for sometime.
Then, add the roasted dry fruits, heat for a few seconds and remove it.
Make cylindrical shaped fudges and roll them the roasted poppy seed.
Keep it in the refrigerator for half an hour.
Cut into round discs.
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.
Check out my e-books on Amazon. Do not miss any post, subscribe to get all updates and an e-book for free !
Beetroot are another supernatural food that we need to include in our diet. There are many dishes that we can do with this magical vegetable. From salads to desserts,it can be incorporated in various ways. Here is beetroot halwa which is a sweet delicacy that can be served as a dessert . (more…)
Besan ladoo is a popular dry snack prepared during festivals and ceremonies in South India. It is delicious and melt in the mouth.
During ceremonies, it is customary to make it along with chakli, they are stored in large containers to serve the guests and other invitees. Besan ladoo has long shelf life. It is ideal to serve along with upma or a snack which can be binged anytime of the day.
Take a thick bottom pan and add some ghee to it. Add besan to it and saute it on a low flame. The colour should change to brown. After sauting for a while, add more ghee and cashews to it. Do not add cashews in the beginning, they will get burnt. Once it is done, put it in a wide plate and let cool.
Add sugar and cardamom powder to it. Mix well. Rub it with palm to make a smooth pliable dough. This is the essence of the recipe. Shape them into ladoos and store them in a container. Besan ladoos can be kept for a month. This is gluten free snack.
Take a tip: The castor sugar should be fine powder. Otherwise, you will feel the pinch of it while eating.
Evergreendishesdev
Besan Ladoo
Besan ladoo is a popular dry snack made during ceremonies in South India.
Take some ghee in a pan, add the besan and roast it well. Keep roasting, after some time, add the cashew pieces. A little later, put the raisins. Keep roasting, add a little more ghee, you should get a good aroma and the colour of the gram flour should be dark brown.
Mix sugar and cardamom powder to it and keep it aside.
Once it cools, knead the mixture well. Make balls of it and store in an airtight container.
Notes
Use fine castor sugar.
Roasting of the besan must be done properly to get perfect ladoos.
besan ladoo
This recipe was first published in 2015, now I have redone it with better pictures and more fresh content. Old posts are lost as so many new blog posts are published each day. I have joined a group and we are Foodies_ Redoing Old Post giving a new look to our old posts.
If you have liked this post, do leave a comment. Do try this recipe during the weekend, take a picture and share it with us by tagging @evergreendishes on Facebook or @foodiejayashree on Instagram. I will share it further.
Shenga Holige is a traditional sweet from North Karnataka. It is often made during festivals. It is like a stuffed sweet pancake with peanut jaggery filling.
With the commencement of the holy month of Shravan, many auspicious days and festivals lay ahead. If the tuesdays and fridays are sacred, in between are the Nagara chauti, panchmi , raksha bandhan, varmalakshmi and krishna janmasthmi, so many tuned up, one needs to think of the different sweets that can be prepared. Today, I am presenting to you shenga holige/peanut sweet pancake. Shenga is peanut or groundnut and holige is a stuffed sweet bread or pancake.
Shenga holige is a popular sweet of North Karnataka. It can be stored for a few days. It is tasty and muchloved by kids, as it can be eaten just like that, no need of milk or even ghee. This post is part of Culinary Hoppers with the theme “Sweets “. Let’s get cooking in steps.
Ingredients :
For the dough :
fine semolina 3 cups
refined flour 2 cups
ghee 1tbsp
oil 2tsp
water
Note : Fine semolina is known by the name of “chiroti rawa”
For the stuffing :
peanuts 1/4kg
jaggery 1/4kg
cardamom powder 1/2tsp
Other ingredients :
refined flour for dusting
oil for greasing
Equipments :
Skillet , kitchen turner, rolling pin, pan or container, thin muslin cloth
Method :
To make the dough :
Take the flour and semolina in a wide bowl. Mix well. Add ghee, mix , add little water and make it into a dough of medium consistency. Smear oil, cover with a thin muslin cloth and keep aside for fifteen minutes.
To make the filling :
Roast the groundnuts and let cool. Discard the skin by crushing with hand or rolling pin.
Break the jaggery into small bits.
Grind the groundnut coarsely. Add jaggery and cardamom to it and pound it well. Put it in a bowl and keep aside.
To make the pancakes:
Take a small ball of the dough, roll it into a small circle.
Mix the filling. Take a small portion of it, squeeze it between palms and make it into a small ball.
Put it into the centre and slowly seal the edges together.
Dust it with flour and roll it.
Heat a skillet.
Smear little oil on the rolled pancake and put it on the skillet.
Put some oil and roast it till brown bubbles are seen.
Remove and keep aside.
Repeat for the remaining dough.
Shenga holige/peanut sweet pancakes are ready to savour. Tastes good with ghee.
Take a tip:
Once you take the ball and fill it, press the ball lightly between palms.
Dust with a little flour and roll it very lightly.
Once cool, store them in a tight container. They can be kept for a couple of days.
Holige is usually served with ghee.
About the event:
This is an old post which I have redone with better pictures. Sending this to our fortnightly event, Foodies_Redoing Old Post 34. I have changed the main picture of holige and put better ones. Some text also needed formatting.
Shenga Holige
Shenga Holige is a festive sweet from North Karnataka.
Note : Fine semolina is known by the name of “chiroti rawa”
For the stuffing :
peanuts 1/4kg
jaggery 1/4kg
cardamom powder 1/2tsp
Other ingredients :
refined flour for dusting
oil for greasing
Equipment
Skillet , kitchen turner, rolling pin, pan or container, thin muslin cloth
Method
To make the dough
Take the flour and semolina in a wide bowl. Mix well. Add ghee, mix , add little water and make it into a dough of medium consistency. Smear oil , cover with a thin muslin cloth and keep aside for fifteen minutes.
To make the filling
Roast the groundnuts and let cool. Discard the skin by crushing with hand or rolling pin.Break the jaggery into small bits.Grind the groundnut coarsely. Add jaggery and cardamom to it and pound it well. Put it in a bowl and keep aside.
To make the pancake
Take a small ball of the dough, roll it into a small circle.Mix the filling. Take a small portion of it, squeeze it between palms and make it into a small ball.Put it into the centre and slowly seal the edges together.Dust it with flour and roll it.Heat a skillet.Smear little oil on the rolled pancake and put it on the skillet.Put some oil and roast it till brown bubbles are seen. Remove and keep it in a plate. Repeat for the rest of the dough and filling.
If you have liked this post, do share it with your family and friends. If you ever make this recipe, take a picture and share it on Instagram by tagging @foodiejayashree or on Facebook by tagging @evergreendishes. Do check out our recent videos that I am making
June 21 is Father’s Day. A day we need to dedicate to the most important man who help us in bringing up.Mother’s have always played an important role in our lives. We love their cooking and the way they handle the situations, they are the one to whom we share all our joys and sorrows, they seem to be our best friends. But unknowingly we take the man who supports us all for granted. The unconditional love to his children, constantly bringing in new stuff at home and one who never bothers to spend on himself, a special place he holds in the heart of the members of the family. Today, on this ” Fathers Day Special ” of GKT I attribute this post to my dad. (more…)
Sweet rice is a traditional festive dish from India. Aromatic and delicious, it makes a good treat for many festivals. Celebrations and sweets go hand in hand. As this year comes to an end ,here is a sweet dish for you all. May the year ahead be filled with immense joy and prosperity. Wishing all my readers a joyous 2015!
Sweet rice, a colourful, aromatic dish is commonly made in South India during festivals. It is a delicious treat and an easy to prepare.
Ingredients:
1 cup rice
1 cup sugar
1 pinch saffron
2 cloves
1/2 teaspoon cardamom powder
1 tablespoon milk
1/2 cup ghee or clarified butter
Method:
Add warm milk to saffron strands and keep aside.
Roast the cashew nuts along with cloves in a little ghee and keep aside.
Take a thick bottomed vessel ,wash the rice ,add adequate quantity of water and allow to cook on a low flame. Put the saffron into it.
When the rice is cooked, add sugar and ghee to it , stir and allow to cook on low heat.
Later, add cardamom powder and garnish with dry fruits.
Take a tip:
You can use cashew, almond and raisins.
Aromatic rice is not used in the preparation.
Use good quality saffron. To check if saffron is a good quality, soak it in milk and observe. A genuine saffron has a tail and filament. and a small quantity of it gives a good colour to the dish.
Alternatively, the dish can be made with a sugar syrup. Cook the rice, prepare a single thread consistency sugar syrup and mix it.
Sweet rice
5 from 7 votes
Sweet rice is a traditional rice dish from India. Aromatic and festive, it makes a good treat for any occasion.
Roast the cashewnuts along with cloves in a little ghee and keep aside.
Take a thick bottomed vessel ,wash the rice ,add adequate quantity of water and allow to cook on a low flame. Put the saffron into it.
When the rice is cooked,add sugar and ghee to it , stir and allow to cook on low heat.
Later, add cardamom powder and garnish with dry fruits.
About the event :
Sending this to Foodies Redoing Old Posts_100. I am part of this wonderful group by Renu Agarwal. It has helped to edit many posts which I had written earlier. Here, I have put better pictures and more information also. The recipe remains the same.
If you ever make Sweet Rice in your kitchen, take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook. Subscribe to get all updates in your inbox and an e-book for free! Until next time, happy cooking.
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.
Dates Burfi
