Instant Vermicelli Kheer/Payasam and Kesar Kulfi – Day 5, BM #10

November 27, 2011
23 Comments
Desserts
Day 5 of Blogging Marathon, today i m posting Dessert Options.  I have chosen Instant Vermicelli Kheer/Payasam Mix and Instant Kesar Kulfi Mix.


Instant Vermicelli Kheer/Payasam
Ingredients
1 Pack MTR Vermicelli Kheer/Payasam Mix
1 litre Milk
Method
  • Boil Milk in a Pan.
  • Add the Vermicelli Kheer/Payasam Mix to it, Mix well.
  • Cook in Low Flame for 15-20 minutes. Stir Frequently.
  • When the vermicelli is cooked, Switch of the flame.
  • Serve Warm or Chill.

Instant Kesar Kulfi Mix
Ingredients
1 Pack Gits Kesar Kulfi Mix
350ml of Milk (1 Cup + 1/4 Cup)
Kulfi Moulds

Method
  • Blend Milk and The kesar kulfi Mix well, without any lumps
  • Take it to the flame. When it begins to boil, Sim the flame and cook for 5 minutes.
  • Take it off the flame.
  • Let it Cool, Fill them 3/4th of Kulfi Moulds and Freeze for 4-5 hrs.
  • While serving, take out the kulfi from the moulds by showing them in running water for a minute. 
  • Drizzle little rose syrup and Serve. 
Both the Dessert Options were excellent. The Postive about the Kheer mix is it contained a good amount of nuts too!!! i haven’t added any extra garnish for the kheer. The Kulfi Mix can also be had as Kheer as such. You can definitely try both the Instant Mix without any tension!!!!

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