Paysams are my dad's weakness and he loves paruppu payasam. So when I planned to make something special for him for father's day, I decided to make a payasam for him without giving it a second thought.
I dedicate this post to all fathers' out there~ have to mention my dad and dear 'A' (the new father in the family). Thanks u guys for being there when I needed you most and least.
Carrot and Vermicelli - the combo struck when I had 2 carrots that could not be made into a stir fry sufficient for 4 and 1/4 cup of vermicelli that could not be made into upma to satisfy 4. But thanks that I had these leftovers cos the combo was very flavorful and creamy. The pot was emptied in one sitting and we loved it for our evening snack.
~*What U Need*~
Carrot puree - 1 cup / carrots(big) - 2
Semiya / Vermicelli – 3/4 cup
Javvarisi / Sago pearls - a handful
Thick Coconut milk – 1/4 cup
Thin Coconut milk – 1/2 cup
Milk – 1/2 cup
Broken Cashews – few
Raisins – few
Ghee – 3 tbsp
Sugar - 1/2 cup
Condensed Milk - 5 tbsps
Water – 1/2 cup
How I Made It:
Pressure cook the carrots for 2 whistles. Grind to a smooth puree with enough milk.
Add sago / javvarisi to water and heat it till the sago pearls cooks well or till each pearl turns glassy. This will take around 10 – 15 mins. After 5 mins, stir the mixture occasionally as it will tend to stick to the pan. When the sago pearls have cooked, add thin coconut milk and milk and combine well.
When it starts to boil, add the vermicelli and allow to cook. Once the vermicelli has cooked add the sugar & milkmaid and mix well.
Add the carrot puree and allow to boil. Add the thick coconut milk and heat for 2-3 minutes and then switch off the flame. Check for sweetness and if needed add more sugar when it is hot.
Heat ghee in a kadai. Add the broken cashews and raisins and sauté till golden brown and raisins have puffed up. Add this to the payasam and give a stir.
Serve hot / chill.
** You can skip the addition of milkmaid but adding that gives a unique creaminess to the payasam.
So thats it Folks...