Do not limit this product to savory. Patanjali vermicelli is excellent for preparing traditional sweet dishes like seviyan kheer, the wonderful dessert enjoyed by all age groups. With a hint of ...

The special thali is quite a feast, with two types of rice surrounded by 11 dishes, from rich dal and fiery sambal to the cardamom-scented semiya payasam. Flaky paratha ties it all together.

Flavours range from smoky to sour, to sweet and coconutty, and culminate in a small bowl of semiya payasam – a traditional Keralan dessert made from vermicelli that tastes like Christmas. The drinks ...

The saffron kheer cooked at the temple he often visited ... Falooda, traditionally made with vermicelli and basil seeds, was missing an element of chewiness, so she created the Bobalooda, with ...

They just have to name it and Lakshmi is ready with parippu, palada, and wheat payasam. Not to be left out are semiya, pazham pradhaman, pineapple payasam and chakka pradhaman. As the unprecedented ...

There are records to prove that payasam was served in the Jagannatha temple of Puri, Odisha, more than 2000 years ago. Kannada manuscripts dating back to 1222 AD refer to a mix, sarvaligeeya, made ...

Poha payasam or thick poha payasam is an easy and tasty dessert, made using thick poha, jaggery and coconut milk. Very healthy and flavorful sweet. This payasam is perfect for any special ...

Making creamy, flavorful kheer involves using full-fat milk and soaking the rice before cooking. Slow cooking on low heat prevents curdling and allows flavors to meld. Cardamom and saffron enhance ...

Kheer, a cherished Indian dessert, can be made perfectly with a few simple steps. Using full-fat milk and pre-soaked rice creates a creamy texture. Slow cooking on low heat, along with cardamom ...