Milkmaid Seviyan Kheer\ Milkmaid Vermicelli Payasam

I had this milkmaid lying in my refrigerator for quite some time now. I guess I had brought it for some cake preparation in the past. It was high time I use it. Finally I thought of preparing the seviyan kheer with milkmaid. It was very long since I last prepared kheer.

Seviyan kheer with milkmaid turned out really delicious and creamy. The unusual sweetness of the milkmaid when added to the kheer will just melt your tongue :)

Ingredients
Seviyan (Vermicelli) - half cup
Milk - 2.5 cups
Elaichi (Cardomom powder) - half teaspoon
Cashew nuts
Badam (Almonds)
Milkmaid - 4 tablespoon
Ghee - to roast the dry fruits and vermicelli
Saffron - 3-4 strands

Procedure
1. Boil the milk and keep aside. Soak 3-4 strands of saffron in half cup of milk for around 20 mins.
2. Roast the cashew nuts and almonds  in little ghee till golden brown and keep aside.
3. Next roast the vermicelli till golden brown.
4. Add the 2 cups boiled milk and let the vermicelli cook in the milk for some time
5. Next add the elaichi powder and stir well. Also add the saffron along with the milk.
6. Finally add the milkmaid and let it cook for another 2 minutes.
7. Add the roasted dry fruits.

Milkmaid Seviyan Kheer is ready
Serve it either hot or chilled.

Notes:
1. After some time, kheer starts to become dry. Add one teaspoon milkmaid or hot milk.
2. Adjust the sweetness with sugar. I usually don't add sugar when I add milkmaid.

Vanilla Sponge Cake (Eggless)

It was more than a month since I last baked a cake.
Long weekend time and we are stuck at home as my hubby dear has broken his leg.
So lets spice our life by baking a cake.

I was tired of preparing the chocolate cakes.
Now it was time for something different.
Lets prepare Vanilla cake.

As usual my daughter got the honor of cutting the cake.
Every month, she celebrates her birthday!!

Ingredients
All purpose Flour\ Maida - 1 cup
Butter\ Ghee - 1/4 cup
Condensed Milk - 200 gm / 1/2 tin
Baking powder- 1 tsp
Baking Soda 1/2 tsp
Milk - 1 cup
Lemon Juice - 2 tsp
Vanilla Extract - 1 tsp

Procedure:
1. Using a sieve, sift the Maida, baking powder and baking soda and keep aside.
2. Keep the butter at room temperature till it softens a bit. Beat the butter together with condensed milk till you get a creamy mix.
3. Next add the vanilla essence and gently blend in.
4. Add the sifted Maida, baking powder and baking soda and beat it well till no lumps are formed.
5. Finally add the milk and continue beating slowly.
6. Add the lemon juice.
7. The mixture should be now of poring consistency.
8. Grease the baking tray with ghee and pour the batter in this.
9. Pre heat the oven for 5 mins at 160 degrees.
10. Place the baking tin in the oven\Oxy fryer and bake it at 170 degrees for 30 mins.
11. Remove from oven and let it cool for 5 minutes.
12. Invert it and gently pat on the back of the tray. It will easily come out.

For the Icing:
Ingredients:
Powdered sugar - 1 cup
Melted ghee - 3 tablespoon
Gems
Cashew nuts

Procedure:
1. Mix the powdered sugar with the ghee till it forms a paste.
2. Decorate the cake with gems and cashew nuts