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- Duration: 30 minutes
- Serves: 4 people
Traditionally, the vermicelli was made from scratch to ensure purity and taste of the dish. The rice was soaked overnight, pounded and put through a lengthy and laborious process to make the vermicelli or seviyan. The finer the seviyan, the higher was the dish graded. With MTR Rice Sevai, you can conjure up the fine taste of the food of the gods in your modern kitchen even today.
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This is the south Indian version of the dessert, which originated about 2,000 years ago, possibly in the Jagannath Temple in Puri. References to Vermicelli Payasam specifically, can be found in south Indian religious tests dating back 500 years. So delicious was this dish made of fine noodles or vermicelli, made of rice or semolina and cooked in milk or coconut milk and sugar, that it was thought fit for the gods and served as prasad in the temples.
- Milk (2 Litres)
- MTR Vermicelli (200 gm)
- Oil (1 tbsp)
- Sugar (200 gm)
- Mixed dry fruits (fried cashews, raisins) (1/4 cup)
- Elachi/cardamom powder (1/2 tsp)
- kesar/saffron strands ( just a few)
- Few chopped almonds (to garnish)
- In a deep pan, bring the milk to a boil. Then keep it aside.
- In another pan, heat the oil and add the MTR Vermicelli and slowly roast it on a low flame till it becomes golden brown. Stir occasionally. It will take about 3-4 minutes. Once roasted, take the MTR Vermicelli off the flame.
- Put the boiled milk back on medium flame and add the roasted MTR Vermicelli. Stir for about 10 minutes or till the rice sevai is completely cooked.
- Now, add the sugar and stir for 2-3 minutes. Add the dry fruits and elachi powder. Stir and add the kesar strands.
- Stir till the payasam turns buttery yellow and creamy. Take off the flame and garnish with chopped al
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