Vermicelli Payasam

I have had this recipe since forever. It is the kind of dessert you want to eat on a night you are feeling a little vulnerable and out of sorts with the world. It will make you feel great again.

It is so easy, so simple, very wonderful, especially after a hot Indian meal. Given to me by an Indian friend, I believe this recipe is much much better than one published in a recent popular large book on India and Indian food. It is very special.

Nachi made this often and taught me to make it, although he was never too keen to have me cook it for him. He was very particular, and I was still learning, particularly about the precision needed in traditional Indian dishes. One cardamon pod either way, and you could spoil the dish. I had to lose my free-form, flexible Australian ways. We also often made his favourite vegetable dish, Sweet Potato, Eggplant and Spinach Madras Curry.

Are you after more Payasam recipes? Try Kasa Kasa Payasam, Besan Payasam, Sago Payasam, Nachi’s Payasam, and Bengali Rice Kheer. You get two Payasams for one, here – Sago and Vermicelli.

You might like to browse our Payasam recipes here. Or our other Desserts here. All of our Indian dishes are here. Or simply explore all of our Late Winter dishes.

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Sevai Kheer | Vermicelli Payasam

A delicious dessert from a Parsi lady.

There is a fabulous cook in Sydney, a Persian (Irani) lady from the North of India, who cooks a mean yoghurt curry and this lovely dessert. She is an Ayurvedic healer and Bowen therapist and I love her work. You will enjoy this dessert.

You can browse our other Payasam recipes, and the Dessert recipes here. Explore our Summer recipes.

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