“Paatiii…”.A voice in all excitement over the phone…’I am so happy and excited that you are coming, and Amma is excited too’…It was my little prince, apple of my eye expressing his joy at knowing that I was going to visit them. Friday seemed ages away. How I wish H.G Wells idea of a Time machine was true.
Abraham Maslow in his theory of hierarchy of needs states that love and belonging are important for our wellbeing. To be loved and accepted by others combined with our emotional and personal relationships drives human behaviour. Life satisfaction and joys also depend on the fulfillment of this social need. Has my drive and immense motivation in life stemmed from this fulfillment? Is my loud laughter and perineal happiness due to my inching towards Maslow’s hierarchical peak?
Absolutely positive on this note and invoking the blessings of goddess Mahalakshmi I present to you the neivedhyam of this auspicious Friday -Aadi Velli-varalakshmi vratham the special Sago-Vermicelli Payasam and Medhu Vadai.
As you are all reading my post, I am amidst my loved ones …. It was not the Time machine but patience and Vistara airways that made it possible. Surrounded by love and exhilarated, competitive chatter of my prince and little princess my cup of joy is definitely overflowing.
The recipe link for Medhu Vadai is here
Ingredients for Sago-Vermicelli Payasam Recipe:
- Sago pearls ¼ cup
- Vermicelli ½ cup ghee ¼ cup
- Slivered nuts ¼ cup
- Condensed milk 1 tin
- Milk 2 L full fat
- Cardamom powder ½ tsp
- Saffron few strands
Preparation method for Sago-Vermicelli Payasam Recipe:
- Take a heavy-bottomed pan, and add a teaspoon of ghee. Fry the vermicelli till light brown, and remove. Fry the sago till it pops up and swells. Set aside.
- Take milk in a heavy-bottomed pan. Add the sago and vermicelli and cook on simmer till the sago and vermicelli is well cooked and the milk is reduced to half.
- Add the condensed milk and cardamom powder and bring to a boil. Switch off the flame.
- Heat the ghee and fry the nuts. Add all to the payasam. Garnish with saffron.
- Neivedhyam is ready.
