Roasted vermicelli payasam #renees

It’s been long since I updated my last post under the hashtag cooking. My crochet experiments and Iniya kept me busy to take a break on our kitchen experiments.

Finally, we started our cooking experiments and here comes our next post on a dessert. To make a day more special we need a dessert and today’s dessert is an Indian dish.

My memories went back to our days in Tübingen where I used to prepared the Indian dishes with limited ingredients. We had get together too often and to end our get together there will be a dessert.

For those people who are away from Tübingen, here is a small glimpse on the ingredients which are available in Germany.

The pics below are the vermicelli which be order online, next pic is The way we buy milk and the last one was the sugar.

The place in which we resided in Germany has a farm nearby and we can buy fresh milk around the clock. So it became a fun for us to try Indian desserts so that intake of Iniya’s calories increses. We have tried paal beda, egg pudding and payasam.

To make a dish with its substitutes need more experiments and finally, I found a way.

I will explain the difficulties which I faced and the tricks I followed to get a perfect dish. My first issue came from sugar. To bring a perfect dessert, we ought to add three spoons of sugar replacing a spoon of sugar in India. And for milk its too thick with more fat percentage.

So the process of making roasted vermicelli payasam is as follows. We boil the milk, and then add the needed sugar and skim the milk to the required skim point. After boiling point we ought to keep the milk on slow flame or low heat point. Roast the raisins and nuts in homemade ghee and roast the vermicelli. Add the roasted vermicelli along with the milk being skimmed. Allow them to be on low flame so that the sugary taste enters the vermicelli. When removing the dish off the stove add the roasted raisin and nuts.

Fo hot plate I just leave them on the plate after switching off the plate. This will add more aroma to the skimmed milk.

The dish is ready and it can be served either hot or cold. I prefer cold during summer since it equalizes ice cream during summer and hot during winter.