We usually make kheer/payasam with vermicelli that is made out of semolina. This noodles or vermicelli is made from rice and it comes from Thailand. I bought this from one of the Indian stores to prepare lemon sevai but ended up using in payasam. It tastes like heaven in payasam as it is very soft, blends nicely with milk or condensed milk and it isn’t chewy as the normal Indian vermicelli.
Condensed Milk – 1 small can
Milk (2%)- 2 cup
Water – 2 cup
Sugar – 3 tbsp
Rice Vermicelli – 50 gm
Raisins – 20 / 2 tbsp
Cashews – 10
Ghee – 1 tbsp
Cardamon powder – 1/2 tsp
Vellarikkai Seeds (cucumber seeds) – 1 tsp [optional]
In a kadai, heat ghee, roast raisins, cashews, vellarikkai (cucumber) seeds. Remove when the raisins puff up. Keep them aside.
In a sauce pan, add Condensed milk, water. Stir it well. Now add milk and bring it to boil. At this stage add sugar and let it dissolve. Add Rice vermicelli and let it cook for 15-20 min on a medium low flame. The rice vermicelli becomes soft when it is cooked well. Add cardamon powder, stir and remove it from flame. Garnish it with raisins and cashews. You can serve it hot or cold, either way it tastes great. This is always in my get together menu as it is different from usual kheer/payasam and it is a super hit among my friends.
You can garnish it with nuts or fruits you could think of. I sometimes add dried cranberry too.
Can I use milk instead of condensed milk?
Yes. Then replace condensed milk+water with 8 cup of milk. Do not add water if you are using milk.