Diwali morning is finally here and it is a cause for celebration. There is generally so much excitement in the air in anticipation of all the fun, good food and happy times that the day has in store for us. While we normally spend it with family, this year will be slightly different due to the exceptional circumstances and current lockdown (can 2020 be over already??).
In order to drag out the celebration and make every part of the day extra special I decided to cook a decadent breakfast… traditionally called payasam or kheer, this is a sweet, milky dessert made with vermicelli noodles, condensed milk and milk. It is undeniably one of the most delicious Indian sweets you will ever taste!
Let’s get cooking…
Start by breaking the vermicelli noodles into 2 cm sized pieces. Toast the vermicelli and sago in a dry pan then when it begins to colour a little add the butter and cinnamon and fry for 5-10 minutes. Then add in boiling water to just cover the vermicelli and cook on low heat for 15 minutes, stirring regularly.
Once the sago starts to become clear add in the milk and the condensed milk, about 10 minutes. Continue to cook until the sago is almost cooked, a further 5 minutes. Taste and add sugar accordingly, I used the full tablespoon but you could use less. Mix in cardamom powder and enjoy
Ingredients
100g vermicelli
2 cups of milk
Boiling water
50g Butter
2 Cinnamon sticks
1 tsp Cardamom powder
2 tblsp Sago
4 tblsp Condensed milk
1 tblsp white sugar
Directions
- Toast the vermicelli and sago in a dry pan then when it begins to colour a little add the butter and cinnamon and fry for 5-10 minutes
- Then add in boiling water to just cover the vermicelli and cook on low heat for 15 minutes, stirring regularly
- Once the sago starts to become clear add in the milk and the condensed milk
- Continue to cook until the sago is almost cooked
- Taste and add sugar accordingly
- Mix in cardamom powder and enjoy
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