I basically use Shyavige (vermicelli) to make Payasa (called as Kheer in Hindi) or Uppittu (Upma). Here, I've tried a little bit different version: A Halwa. I was a bit apprehensive as to how it would turn out, but it was good. Not too bad. This halwa is strictly for those sweet teeth’s.
Besan Flour (Kadle Hittu) : 3/4 th of a cup
Sugar: 3/4th of a cup. (or a little more, depending on how sweet you want)
Ghee (Clarified butter): 6 spoons
4-5 Cashewnuts, 2-3 Cardamoms (Elaichi) and about 8-10 Raisins
Water: About a cup and a little more.
Break vermicelli into small pieces. Heat a non-stick pan, add little ghee and roast vermicelli until they turn to light brown. Keep aside
In the same pan, roast besan powder till about the raw smell of the flour goes away. Ensure not to over do it. Keep aside
Fry Cashew nuts in a little ghee till golden brown and keep aside.
In the same non-stick pan, boil water and pour in the roasted vermicelli to it. Allow the vermicelli to get cooked completely. Also ensure not to use too much of water.
Once cooked, add in sugar. After sugar is completely dissolved, mix in the flour and the nuts and raisins. Cook on medium heat stirring continuously till you can see the ghee leaving the sides of the vessel.
Take the seeds from cardamom, powder it and then mix it to the halwa mix.
Spread a buttered foil sheet on a flat surface; evenly spread the halwa on to the sheet. Flatten it using a rolling pin or if you can dare the heat, use your palm! Cut them into desirable shape.
- The first time I had tried this, I was a little haste in not allowing the vermicelli to cook properly. Be patient with it. Let it cook completely.
- Cook on medium heat.
Prepation time: About 25 Mins. I was able to make around 20-24 pieces with the above quantity.