Tricolour vermicelli payasam

Name: Tricolour vermicelli payasam
Total time: 900 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1/2 tin (200 g) NESTLÉ MILKMAID Sweetened Condensed Milk; 1/2 litre milk; 50 gms Seviyan (Vermicelli) roasted; 2 Tbsp Kishmish (Raisins); 2 Tbsp Mixed Dried Fruits; 2 Elaichi (Cardamom) Powder; 1-2 drops Green food colour; 2 drops khus essence; 2 drops orange emulsion; as needed for garnishing chopped dry fruits

leena sangoi @cook_11785662

Mumbai

#tricolorpost3..To celebrate this great day..I wanted to post something special. .and what else is better than a sweet dish to celebrate this occasion.Made tricolour payasam to celebrate 72 Independence day.. proud to be Indian.

leena sangoi @cook_11785662

Saved

Ingredients

15 mins.

4 servings

1/2 tin (200 g)NESTLÉ MILKMAID Sweetened Condensed Milk
1/2 litremilk
50 gmsSeviyan (Vermicelli) roasted
2 TbspKishmish (Raisins)
2 TbspMixed Dried Fruits
2Elaichi (Cardamom) Powder
1-2 dropsGreen food colour
2 dropskhus essence
2 dropsorange emulsion
as neededfor garnishing chopped dry fruits

Saved

Steps

15 mins.

1

Bring milk to a boil. Add NESTLÉ MILKMAID Sweetened Condensed Milk, vermicelli and elaichi.
2

Cook for 4 to 5 mins. Remove from heat, add the raisins and nuts.
3

Divide the vermicelli into 3 parts.
4

In 1 part add green colour and khus essence.
5

In 2 and part add orange emulsion.
6

3 rd part plain white.
7

Chill in fridge for 3 hours.
8

Then in glass bottom layer pour green vermicelli.
9

Middle layer white vermicelli.
10

Top layer orange vermicelli.
11

Garnish with chopped dryfruits.
12

Tricolour vermicelli (semiyan) payasam is ready to serve..