Add coconut milk. Stir and simmer for few minutes.

Switch off the flame and allow mixture to cool Mix in the elaneer water and pulp mixture, and chill. Serve chilled, garnished with fried raisins and cashews.

Note: The dish tastes great even without the optional flavours, as you simply get yummy Elaneer flavour. Recipe courtesy: Chitra Amma's Kitchen RELATED RECIPES Microwave aval payasam Pasi paruppu payasam Semiya payasam Mambazha payasam (Mango kheer) Microwave Vermicelli Payasam Ingredients: 2 cups - full cream milk 1/2 cup - thick coconut milk 1.

5 tbsp - condensed milk Elaneer (tender coconut) with flesh puree in a mixer Optional flavourings and garnish 1/2 tsp - cardamom powder Saffron, a few strands A few raisins and cashews fried in ghee (less)

Add coconut milk. Stir and simmer for few minutes.

Switch off the flame and allow mixture to cool Mix in the elaneer water and pulp mixture, and chill. Serve chilled, garnished with fried raisins and cashews.

Note: The dish tastes great even without the optional flavours, as you simply get yummy Elaneer flavour. Recipe courtesy: Chitra Amma's Kitchen RELATED RECIPES Microwave aval payasam Pasi paruppu payasam Semiya payasam Mambazha payasam (Mango kheer) Microwave Vermicelli Payasam Ingredients: 2 cups - full cream milk 1/2 cup - thick coconut milk 1.

5 tbsp - condensed milk Elaneer (tender coconut) with flesh puree in a mixer Optional flavourings and garnish 1/2 tsp - cardamom powder Saffron, a few strands A few raisins and cashews fried in ghee (less)

In a heavy bottomed vessel, cook the vermicelli with 1 cup of water or with sufficient water needed to cover it . When the vermicelli gets cooked , keep the flame low and add the milk along with sugar ,stir it well Allow it to cook for about 10-15 mins, until the payasam thickens up slighlty.

Finally add the cardamom powder and roasted cashews, mix it gently. Delicious Vermicelli Payasam is ready to be served.

RELATED RECIPES Easy semiya pulav Creamy Curd Semiya Mambazha payasam (Mango kheer) Semiya pongal Microwave Vermicelli Payasam Ingredients: 1 cup of semiya/vermicelli 2 - 3 cups boiled milk 1 1/2 - 2 cups sugar (adjust to taste) 1/2 tsp cardamom powder 2 tsp ghee 10-15 cashews (less)

Cook for 2-3 minutes. Garnish with chopped cashewnuts, almonds and pistachios.

RELATED RECIPES Instant Payasam Saboodhana Vada Moong Dal Payasam Pal payasam Potato Payasam Ingredients: 1 cup - saboodhana 1/2 litre - milk 1 cup - sugar 1 tbsp - milkmaid For Garnishing: 2 tbsp - finely chopped cashewnuts, almonds and pistachios (less)

To this, add mashed bananas and sugar and mix well. Pour milk and bring it to a boil.

Keep the pan on med-low flame and allow vermicelli to become soft and cooked. When the vermicelli appears cooked and the payasam becomes a little thick, turn off the flame.

In a different pan, heat ghee and add raisins, cashews, cardamom seeds. Stir well until the raisins bubble up and cashews turn golden brown in coluor.

Add this to the prepared payasam and mix well. Recipe courtesy: Trendy Relish RELATED RECIPES Banana cake Banana corn vada Quick banana snack Banana flower pakoda Banana fry Ingredients: 2 cups vermicelli (Semiya) 3 ripe bananas 6 cups milk 1/2 cup sugar 1 tspgGhee A few drops of orange food colour (optional) A few raisins A few cashews A few cardamom seeds (less)

To this, add mashed bananas and sugar and mix well. Pour milk and bring it to a boil.

Keep the pan on med-low flame and allow vermicelli to become soft and cooked. When the vermicelli appears cooked and the payasam becomes a little thick, turn off the flame.

In a different pan, heat ghee and add raisins, cashews, cardamom seeds. Stir well until the raisins bubble up and cashews turn golden brown in coluor.

Add this to the prepared payasam and mix well. Recipe courtesy: Trendy Relish RELATED RECIPES Banana cake Banana corn vada Quick banana snack Banana flower pakoda Banana fry Ingredients: 2 cups vermicelli (Semiya) 3 ripe bananas 6 cups milk 1/2 cup sugar 1 tspgGhee A few drops of orange food colour (optional) A few raisins A few cashews A few cardamom seeds (less)

Soak pistachios in water and remove the outer skin and chop this and cashews into pieces. Mix the nuts with a dash of ghee and microwave till it gets roasted, keep aside.

Add enough water (to immerse it completely) to the roasted vermicelli and cook on microwave high for 3 minutes till soft and tender. Add the sugar, mix well and microwave on high for 4 mins, stirring once in between.

Add milk lastly along with elachi powder, pista, cashews and saffron dissolved in milk. Stir well and boil for 3-4 min stirring in between.

(If the payasam tends to be too thick, add more milk. This payasam turns to be thick when cold, so add accordingly) Stir well and payasam is ready! Serve hot or cold.

Recipe courtesy: Rak`s Kitchen RELATED RECIPES Semiya payasam Microwave crispy brinjal Vermicelli daddojanam Microwave stuffed capsicum curry Mambazha payasam (Mango kheer) Ingredients: 1/2 cup - fine vermicelli A little more than 1/4 cup - sugar 3/4 cup - milk 2 pinches - saffron 5 - cashews 5 - pistachios 1 - elachi, powdered (less)

. Put vermicelli in boiling water and cover it, stirring occasionally.

After the vermicelli becomes soft, add the sugar stirring continuously. Dissolve in the milk and add this to the vermicelli.

Powder the cardamom and add it to the mixture. Flavor the desert with fried cashew nuts and almonds.

Simmer the vermicelli for about two minutes. Your delicious payasam is ready to be served (less)