Where every
recipe begins with
a golden touch
From the first whiff of Pongal to the last spoon of biryani, our ghee has quietly carried stories of flavour, family, and love. Explore recipes that make every meal a memory.
Andhra-style shemiya
(Vermicelli payasam)
Melt-in-the-mouth. Warm-your-heart.
Serves
4
Prep Time
10 mins
Cook Time
20 mins
Ingredients
- 20 ml RKG Ghee
- 20 g Cashews
- 20 g Raisins
- 250 g Vermicelli
- 1 Litre Full-cream milk
- 150 g Sugar
- 2 tsp Cardamom powder
Preparation
- Roast the nuts: Heat ghee in a pan. Fry cashews till golden, set aside. Fry raisins in the same ghee till they puff, set aside.
- Roast vermicelli: In the same pan, roast vermicelli till light golden and aromatic.
- Boil the milk: In a separate pot, bring milk to a gentle boil. Add sugar and cardamom powder, stir well.
- Cook the vermicelli: Add roasted vermicelli to the milk. Simmer till it softens and the mixture thickens.
- Finish with nuts & raisins: Stir in fried cashews and raisins. Serve warm.
Where every
recipe begins with
a golden touch
From the first whiff of Pongal to the last spoon of biryani, our ghee has quietly carried stories of flavour, family, and love. Explore recipes that make every meal a memory.