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
Breakfast, Dessert, simple desserts, soups
Indian, South Indian
Vermicelli Roasted - IF not pre-roasted
dry roast in a pan until golden brown.
Green Cardamom Pods
Optional. Use any whole spice like cloves or cinnamon barks broken into pieces
broken into pieces Use Almond slices or pistachios or any nuts you like.
Sweetened Condensed Milk
Or any non-dairy milk is equally good.
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.
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.
Best Recipes, Cheat's recipe, Desserts, Payasam, simple dessert, simple recipes, Vermicelli
A Recipe from Parveenskitchen.com