| Ingredients: 1 cup vermicelli
4 green cardamoms
4 cups of milk
2 bananas
2 tbsp coconut powder
6 pistachios
3 tbsp sweetened condensed milk
1/4 th fresh coconut, crushed
2 tbsp tutti-frutti
3 tbsp sugar
1 tsp honey |
Rajnigandha Payasam |
Method:
Mash the bananas well, add condensed milk and blend in a blender along with cardamom
seeds for 30 seconds and keep in fridge to cool.
Place vermicelli in a pan and roast till brown on a slow fire stirring continuously with
little butter.
Boil milk and add sugar. Then add the roasted vermicelli gradually stirring all the
while. Cook till the milk thickens and attains a light rabri consistency.
Take a wide deep dish, pour in the payasam and place in the refrigerator to set
When cool, spread banana paste on the payasam. Chill, decorate and serve.
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