I will be starting my first post in this blog with a mouth watering recipe for all traditional sweet lovers!
Though I cant guarantee that this blog is going to post only recipes, right now I feel great joy in sharing the dish which I prepared this evening.
Carrot Shaavige (Vermicelli) Paayasa
You just need to have these:
Grated carrot: 1 cup
Roasted shaavige (vermicelli): 1 cup
Milk: half litre
Sugar: how much ever you like (artificial sweetener if you are weight conscious)
Godambi, draakshi (dry fruits): plenty
Roast the vermicelli in butter till golden brown with its roasted aroma. Now add half a liter milk and let it cook for two minutes under low flame.
Now add 1 cup of grated carrot and boil it in low flame for another 2 minutes.
Add sugar to your taste or artificial sweetener and boil it for another 10 minutes in low flame.
Your kitchen will be filled with the mouthwatering aroma of this delicious paayasa and you can take it out of the stove.
Garnish with dry fruits fried in ghee or butter.
Enjoy it!!
Though I cant guarantee that this blog is going to post only recipes, right now I feel great joy in sharing the dish which I prepared this evening.
Carrot Shaavige (Vermicelli) Paayasa
You just need to have these:
Grated carrot: 1 cup
Roasted shaavige (vermicelli): 1 cup
Milk: half litre
Sugar: how much ever you like (artificial sweetener if you are weight conscious)
Godambi, draakshi (dry fruits): plenty
Roast the vermicelli in butter till golden brown with its roasted aroma. Now add half a liter milk and let it cook for two minutes under low flame.
Now add 1 cup of grated carrot and boil it in low flame for another 2 minutes.
Add sugar to your taste or artificial sweetener and boil it for another 10 minutes in low flame.
Your kitchen will be filled with the mouthwatering aroma of this delicious paayasa and you can take it out of the stove.
Garnish with dry fruits fried in ghee or butter.
Enjoy it!!
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