VeggiePlatter Turns 4 & Ragi Vermicelli Payasam

Veggieplatter turned 4 this month. What started as a journal to preserve our family recipes has turned into an obsession now, to put it mildly. :)
I am not the kind who gets excited about birthday / anniversary celebrations and that's why prior to this, there have been no posts of that kind here. However, this time I want to take the opportunity to thank everyone who has been a part of this incredible journey.  I am sincerely thankful to each and everyone who chose to spend a portion of their valuable time at my space and have encouraged me through their valuable comments and emails. I hope your love and support continues. :)

I thought of celebrating the occasion with something sweet. A bowl of kheer entices me more than a piece of cake and so thought of posting this delicious payasam / kheer recipe. Today's main ingredient of the payasam happens to be ragi vermicelli making it more yummy with the distinctive flavor of ragi and also healthier than the regular vermicelli version.

Ingredients:
Ragi vermicelli - 1/4 cup
Whole milk - 1 & 1/4 cups
Sugar - 1/4 cup
Cardamom powder - 1/4 tsp
Cashew nuts & raisins - 1 Tbsp each
Ghee / Clarified butter - 2 tsp

The Cooking part:
* Roast the ragi vermicelli for a couple of minutes and keep it aside. 
* Heat the milk in a cooking vessel or non-stick saucepan on a low-medium flame. Then add vermicelli and cook till it is done, stirring in between.
* Add sugar and cardamom powder to the vermicelli and continue to cook until the sugar melts. Turn off the heat.
* In the mean time, toast the cashews and raisins in ghee and add them to the cooked payasam and stir well.
This payasam tastes equally good warm / chilled.

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