Badam Sevai Payasam | Almond and vermicelli Kheer or Pudding

Nuts and dry fruits are an integral part of our snack and both kids like it. Sometimes the husband (as all husbands, I think, who love to shop) goes a little overboard with buying these. So, I am literally left with a lot of nuts, and that’s not a nutty feeling J I do end up making pesto sometimes or the microwaved spiced nuts or add them to Ladoos. The elder one celebrated her birthday recently, and keeping in with a subdued celebration (according to her, a bigger party was in order) a Kheer was made for the morning before we went to the temple.  

So made this for a quick sweet treat to end the meal on her birthday. As promised in this week’s theme on BM : just 3 ingredients (excluding salt, sugar, oil) and you have a wonderful treat. Hope you enjoyed the series with Amrud ka Panha, Morkali and today’s Badam Sevai Kheer.

Prep time : 10 min, cook time : 15 mins, Serves : 4

Course : Dessert, Indian Sweets

Shelf life: Can be stored in the refrigerator up to 3 days : Micro the required quantity only for 15-20 seconds before use if consuming on the subsequent days.

To make:

• Roasted Semia/ Sevai /Vermicelli – ½ cup
• Ghee – ½ tsp
• Condensed Milk – ¼ cup (Adjust to taste)
• Almond Meal – ¼ cup (roasted almond slightly powdered with a dash of cardamom and saffron)

How to :

1. In a pan, add the ghee and the roasted vermicelli. Sauté for 1 min, add ½ cup of water and close and cook for 8-10 mins till fully done.
2. Now Add the condensed milk, almond meal and mix well.
3. Keep stirring till you get the required consistency.
4. Serve warm or cold or at room temperature.