Milk Payasam

Milk Payasam/Kheer with Semiya or Vermicelli ~Indian Sweets

Dear Friends,

Semiya Payasam with Vermicelli, mmm… Yammy I like it J

Ingredients:

Semiya or Vermicelli        – ½  or ¼  Cup
Water                             - 1 ½ Cups

Sugar                              –  ½  or ¼ Cup

Cardamom or Elachi        – 4 to 6

Milk                                 - 1 or 1 ½ Cup

Ghee                               – 2 Table spoon (Nearly)

Cashew nuts                    - 50 gms

Raisins                             - 50 gms

Rose Essence                  – 4 drops (Optional)

Or

Rose Water                     - 1 Table spoon (Optional)

Procedure:

1. Add Ghee in a fry pan with medium flame, after ghee melted, add cashew nut and raisins. Stir the dry fruits continuously till raisins pop up like balloon remove the pan from the stove. Separate the dry fruits from ghee and collect it in a bowl.

2. In the same pan with the remaining ghee, add Vermicelli and fry it till semiya gets light golden brown color. We get roasted Vermicelli’s in the market, for those vermicelli’s this step 2 is not needed.

3. In a sauce pan, take pour two cups of water and when the water becomes warm add the vermicelli into this and stir it often, once the semiya is cooked trun of the flame.

4. Now mix sugar and cardamom powder into the boiled semiya preparation. Then add boiled milk (hot or cold)

5. Finally add roasted dry fruits and rose essence.

You can serve it hot or cold.

Hope you will make and enjoy eating this yummy recipe.

Sunnundalu(Urad Dal Laddu)~Indian Sweets

Sunnundalu(Urad Dal Laddu)~Indian Sweets 

Dear Friends,

This is my first sweet recipe I am posting to my Blog. Hope can post many more interesting recipes and make my self occupied.

This sweet is made with Urad Dal, will be so yummy. This is one of the specialties of Andhra sweets.

Ingredients:

Urad Dal                          – 2 Cups

Sugar or Grated Jaggery  –  1 ½ (One and Half) Cup

Ghee                               – 1 Cup (Nearly)

Cardamom or Elachi        – 4 to 6 (Optional)

Procedure:

1.Dry roast Urad Dal in a Pan with medium flame, till it turns into golden brown color (at this time good aroma will be spreading). Please make sure while frying you mix it often, so that dal will be roasted in even color. After roasting, let it cool down to room temperature.

2. Now grind sugar+elachi using mixie or blender or food processor.
OR
If you use Jaggery grate then grind it once and make elachi to powder using hand pounder.

3. Grind the Urad Dal using mixie to a smooth powder (Not very smooth a little coarse powder will give crunchy effect while eating).

4. Melt ghee.

5. Add Urad Dal powder, Sugar or Jaggery mix with elachi powder. Mix them well. Now add ghee slowly (not complete qunatity). Add ghee little by little until you get a consistency to make Laddu (Round Ball shape).

6. Place the laddu’s in open Plate for about 15 minutes and then Store in air tight jar.

You can serve from 15 to 20 laddu’s depending on the size of the ball you make. Consume it before 10 days.

Hope you will make and enjoy eating this yummy recipe. Ingredients are very simple. But little patience is needed while roasting Dal and making laddu’s. :)