Ingredients
Savige/vermicelli: ¼ cup
Water: 1 cup
Ghee: 2 tbsp
Sugar: ½ cup
Milk: 2 cups
Almond powder: 2 tbsp
Cardamom powder: ½ tsp
For making paste(soaked for 30 minutes)
Basmati rice: 1 tbsp
Khas khas: 1 tsp
Fresh grated coconut: 2 tbsp
For garnishing
Cashew pieces: 2 tbsp
Preparation
- Take a pan add 1 tbsp ghee, roast cashews till golden color and transfer it to a bowl.
- Now add remaining ghee, add savige and roast till it changes color.
- Transfer the savige to a heavy bottomed vessel add water and cook in low flame till soft. Keep stirring in between so that it doesn't stick the pan.
- Once soft add sugar and cook for 2 to 3 minutes.
- Switch off the stove and add milk, mix properly.
- Switch on the stove and cook for 5 to 7 minutes.
- Grind the soaked ingredients and make a thick paste.
- Add the paste and almond powder to savige mixture, mix and cook for a minute.
- Switch off the stove and add cardamom powder, mix.
- Garnish with cashews pieces.
- Relish the payasa hot or cold.
Notes
- Almonds can be used instead of almond powder by soaking it along with soaked ingredients.
- Switching off the stove is important before adding milk as the milk may cuddle when added with sugar at high temperature.
- Cook in a low flame and keep stirring so that it doesn't stick the vessel.
- In simple version of Savige payasa, soaked portion and almond powder can be skipped and cooking part may need 2 to 3 minutes more to get the required consistency. Sugar can be adjusted as per taste.
No comments:
Post a Comment