Indian Noodle Payasam Recipes

INDIAN NOODLE PAYASAM

Indian Noodle Payasam image

Make and share this Indian Noodle Payasam recipe from Food.com.

Provided by katew

Categories Dessert

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

30 g butter
100 g raw cashews
3/4 cup sultana
3/4 teaspoon cardamom seed
1 pinch saffron thread
2 cups milk
1/2 cup sugar
50 g rice vermicelli, broken into small strands
edible edible silver foil (to garnish) (optional)

Steps:

Melt butter in large pot.
Add cashews and sultanas, cook 3 minutes till nuts are toasted.
Add cardamon seeds and saffron, cook 60 seconds till fragrant.
Add milk and sugar, bring to the boil.
Add noodles, reduce heat to low.
Cook, covered for 10 - 15 minutes till noodles are tender.
Cook, uncovered a further 10 minutes till thickened, stirring occasionally.
Remove from heat, spoon into bowls.
add garnish if desired.

INDIAN RICE PUDDING (KHEER)

Indian rice pudding (kheer) image

Celebrate Diwali with this indulgent slow-cooked Indian rice pudding. Studded with dried fruit, it has a sweetly spiced floral flavour and a lovely creaminess

Provided by Roopa Gulati

Time 1h

Number Of Ingredients 9

Ingredients

½ tsp saffron strands
2 litres whole milk
20 green cardamom pods, pierced with the point of a knife
100g basmati or long grain rice
100g caster sugar
100ml double cream
2 tsp pure rosewater
2 tbsp blanched almonds, shredded
50g raisins, soaked in hot water

Steps:

Put the saffron strands in a small bowl and soak in 2-3 tbsp of warm water. Bruise the stems with the back of a teaspoon - this will help release the flavour and colour.
Heat the milk with the pierced green cardamom pods in a sturdy pan. When it comes to the boiling point, scatter the rice into the milk, turn the heat to low and simmer until the rice has broken down and is really soft, about 40 mins. Stir often to prevent the rice scorching on the bottom of the pan.
Add the sugar to the cooked rice and heat until dissolved. You can scoop out the cardamom pods, if you like.
Stir in the cream and gradually add the rosewater and enough saffron and its soaking liquid to lightly flavour the kheer. Stir in the shredded almonds and drained raisins and serve either piping hot or chilled.

Nutrition Facts : Calories 414 calories, Fat 24 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 37 grams sugar, Fiber 1 grams fiber, Protein 14 grams protein, Sodium 0.4 milligram of sodium

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