AANAPAKAYA SHEGALA PAYASAM/ BOTTLE GOURD VERMICELLI PUDDING
A divine and delicious pudding made of homemade seviyan/semiya/vermicelli, small bottle gourd chunks which are cooked to perfection in milk and sweetened with sugar and added nuts for crunch. Perfect dessert to make at any festive or small occasions.
Servings: 4 people
Ingredients
- 1 cup Vermicelli
- 2 cups Whole milk / Full fat milk
- 1 cup Bottle gourd peeled and chopped
- 10 Cashews
- 1 pod Cardamom
- 1 cup Sugar
- 4 tbsp Ghee/Clarified butter
Instructions
- Heat the saucepan and add tbsp of ghee, once it's hot add split cashews and roast until they turn golden brown. Later transfer them to a plate and keep aside
- Now add in vermicelli/homemade semiya and roast until they turn golden brown.
- Now add in finely chopped bottle gourd and fry for 2-3 minutes on low flame until the raw smell goes away
- Add in milk and a cardamom slightly opened and keep stirring, let the semiya/vermicelli cook on medium flame until the milk is reduced by 60% of its original volume.
- Now add in sugar and cook until the sugar is completely absorbed and milk is reduced by 80% of its original volume.
- Finally add in roasted cashews cook for 2 minutes and serve chilled/warm as per your liking. Dig in and enjoy
Notes
- You can substitute the sugar with any other sweeteners like Jaggery/honey/date syrup etc.,
- You can add in almonds, pistachios, raisins for more crunch and richness.
- If you want to skip out the ghee, you can dry roast the semiya and then add in milk.
- To make it vegan, use gluten free semiya, plant based milk and skip out using ghee and dry roast the semiya instead.