Kesar badam vermicelli kheer / payasam~ diwali special sweet!

Ingredients

• 1/2 cup of semiya/Vermicelli
• 4 tablespoons ghee / melted butter
• 1 litre of milk( whole milk would taste great )
• Cashewnuts( as much as you want )
• Almonds( 10-15)
• Small golden raisins( kishmish )
• Saffron strands ( kumkuma puvvu )
• Sugar to taste

You may like

Dame blanche, a sweet ice cream

Preparation

• Vermicelli Kesar Badam Kheer:
  First heat ghee in a thick bottomed kadai( sauce pan ), add cashew nuts, semiya and raisins one by one. Let them roast and once the semiya/vermicelli become golden brown, reduce the heat and add half of the milk and thinly chopped almonds. Keep stirring until milk starts to get together, now you can add milk if you want the kheer to be thin. Cook until the semiya/vermicelli is cooked. If you try to cut the vermicelli with finger it should fall apart right away, at this point add sugar. Cook until the sugar dissolves and finish off with saffron strands soaked in milk.
• For Panakam:
  You need to soak Jaggery / Gur in water, once its melted add a tsp of ghee, crushed cardamom, and ground pepper.
• For Vadapappu:
  Vadapappu is a very easy naivedyam, clean the yellow moong dal, wash with water and then soak in enough water for around 1 hour. Once you are able to cut the dal with your nails, then its ready for naivedyam.