Seviyan Kheer (Payasam)

Wheat vermicelli pudding

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  1. Warm ghee in a large saucepan over a medium low heat. Fry cashew nuts until golden. Stir in sultanas and fry for about 20 seconds. Remove with a slotted spoon and place on a plate. 

  2. Add vermicelli to the same pan, fry until they turn slightly reddish (3-5 minutes). Transfer to a bowl.

  3. In the same pan bring 2 cups of water to a boil over medium heat. Add vermicelli and almond meal. Cook stirring frequently until vermicelli is soft. Press a strand of vermicelli between your fingers to check if it is well cooked. Stir in brown sugar, let it mix well. Add milk, cashew nuts, sultanas and cardamom. Let it boil for 2-3 minutes. Turn off heat.

Serve hot.

 

Per serve: energy 723 kJ (172 cal); protein 4 g; fat 4 g; saturated fat 2 g; cholesterol 8 mg; carbohydrate 31 g; fibre 0.5 g; calcium 113 mg; iron 0.47 mg; sodium 32 mg

Serves 8 

 

1 tablespoon ghee (clarified butter)

10 cashew nuts, broken into pieces

1 tablespoon sultanas

½ cup seviyan (wheat vermicelli)

2 tablespoons almond meal

1 cup brown sugar 

2 cups fat free milk

¼ teaspoon ground cardamom

Almond meal has been added to traditional kheer. Almonds are a very good source of vitamin E and mono-unsaturated fats, which have been associated with reduced risk of heart disease. Fat free milk used instead of full cream milk to reduce saturated fat content.

Liquid desserts are satiating thus limiting the calorie intake.