Easy Coconut Vermicelli Kheer / Cheat's thengai pal payasam
A mildly sweet and warm milky pasta dish, made with Vermicelli easily made in 10 minutes and in just a handful of steps - Easy Coconut Vermicelli Kheer / Cheat's thengai pal payasam
Ingredients
- 1 1/2 Cups Vermicelli Roasted - IF not pre-roasted dry roast in a pan until golden brown.
- 2 tbsp Ghee/Clarified Butter
- 2-3 whole Green Cardamom Pods Optional. Use any whole spice like cloves or cinnamon barks broken into pieces
- 25 Grams Cashew Nuts broken into pieces Use Almond slices or pistachios or any nuts you like.
- 2 tbsp Coconut Sugar
- 3/4 Cup Sweetened Condensed Milk
- 2 Cups Coconut milk Or any non-dairy milk is equally good.
- 2 1/2 Cups Water
- 1 Pinch Salt
Instructions
- Dry roast the vermicelli if not already roasted.
- In a large sauce pan add the ghee and let it melt.
- Add the spices - crushed cardamom pods, cloves and cinnamon. Optional step, if not using spices, skip.
- Add the nuts and roast them in ghee until golden brown in color. Lower the flame.
- Add the water slowly, add the sugar and salt.
- Let it boil in medium flame.
- Add the vermicelli and mix. Wait for 2-3 minutes until they are half cooked.
- Add the condensed milk and the 2 cups of milk. Mix well and cook for one minute.
- Switch off the stove. Put a lid on the pan and leave it for 5-10 minutes.
- Serve warm with more nuts as garnish.
Notes
- If no vermicelli, use pre-cooked macaroni or roasted angel hair pasta.Roasted Vermicelli ensures they are not sticking to each other. Please ensure they are roasted.
- Skip the coconut sugar and use more condensed milk if you like.
- Salt enhances the taste, do not miss that pinch of water.
- Measure the vermicelli, water and milk in the same cup.
- The whole recipe will take only less than ten minutes.