Oats Vermicelli Pudding

Ingredients

• ½ cup roasted Vermicelli
• ½ cup roasted oats ( I used the rolled oats) ( the old fashioned one’s, not the quick cooking ones)
• 6 cups milk (2%)
• 1/2 cup sugar
• 2 tsp ghee (clarified butter)
• ½ tsp Cardamom powder
• 5-10 cashew pieces/ almond
• 10-15 raisins

Method:

• Heat little ghee in a pan and fry the roasted vermicelli for a little while, making sure that it does not burn up. Keep aside.
• In the same pan roast the oats until it is slightly brown and toasty. Keep aside.
• Pour the milk in the same pan and bring to boil stirring in between.
• Reduce the flame and then add roasted vermicelli, oats, sugar and let this simmer for about 20 minutes (or until it thickens up a little).
• Stir this in between, so that it does not settle at the bottom. Remove from flame.
• In the meanwhile heat the ghee in a heavy bottomed pan over medium heat and fry cashews/almonds pieces till golden brown, next add raisins and fry until they plump up.
• Now add cardamom powder, cashews and raisins to the Kheer and mix well. Cool to room temperature.
• Note that after it is cooled the vermicelli will plump and Kheer/payasam will thicken.
• This can also be served cold by keeping it in the refrigerator.

Addition of Oats makes it thick and sticky. Nevertheless it is easy and healthy too.