Sevai Payasam | Rice Vermicelli Kheer | Vegan and Gluten Free Recipe | Healthy Recipe |Festival Recipes by Masterchefmom

Hi Supermoms,

Festival season is here and the best way to celebrate them is with sweets. Will you believe if I said that I made this payasam/ kheer for breakfast? Yes, it's true. It was amazingly tasty and wholesome .  I made the payasam without using ghee or oil and also reduced the amount of jaggery and used  dates to sweeten the dessert. I used coconut milk and loads of dry fruits too. So, it was so quick, easy and mouthwatering payasam. 

Sevai Payasam | String Hopper Kheer:

Preparation time : 10 minutes

Cooking time : 15 minutes

Serves : 4

1 Cup = 250 ml cup 

Ingredients :

1 cup rice sevai/rice vermicelli ( cooked and drained)

1/4 cup of jaggery ( powdered )

10 seedless dates ( soak them in 1/4 cup warm water for 10 minutes)

1 and 1/2 cup of water 

1 green cardamom ( powdered)

1/2 cup coconut milk (first milk)

For garnish :

5 pistachios( blanched and slivered)

5 almonds ( blanched and slivered)

5-10 raisins

Method:

1. Heat a pan with water and add the powdered jaggery .

2. Allow it to melt completely.

Tip: Filter the water if the jaggery contains dirt , else skip the filtering.

3. Let the jaggery water simmer for 2-3 minutes.

4. Add the soaked dates and dry fruits.

5. Cover allow it to cook for 5-7 minutes.

6. Gently mash the dates using the ladle to incorporate it into the jaggery mixture .

7. Once the jaggery dates mixture thickens into a syrup consistency, add the cooked and drained rice sevai and let it simmer for another 2-3 minutes only.

8.  Switch off.

9. Stir in the coconut milk and serve.

Tip: Adjust the quantity of coconut according to taste. You can also use other nut milks like almond milk or cashew milk .

Your delicious payasam is ready !

Happy Cooking !

With love,

Masterchefmom