Health |
Veg |
Non Veg |
Gallery |
Experts |
Weight Loss 
|
Articles |
Post Recipes |
Specials |
Videos |
Childrens Corner |
Health Tools |
Restaurants |
Downloads
|
Articles |
Post Recipes |
Specials |
Videos |
Childrens Corner |
Health Tools |
Restaurants |
Downloads
Semia Payasam
Method
- Fry the nuts and raisins separately in ghee until the nuts turn golden brown and the raisins become puffy.
- Remove them from the pan.
- Add crushed vermicelli to the ghee and fry until golden brown.
- Bring 2 cups of water to a boil in a 2 quart saucepan.
- Add fried vermicelli and cook for 10 mins. or until the vermicelli becomes very soft.
- Add nuts, raisins and sugar. Stir.
- Mix the all-purpose flour in 2 tbsps. of water and pour it into the payasam.
- Stir well to thicken it. Remove from the heat.
- Boil the milk for 10 mins and pour it into the payasam.
- Add cardamom powder and saffron.
- Stir. Cool before serving.
- This payasam is thin enough to drink.
Ingredients:
3 cups - water
2 cups - boiled milk
1 cup - crushed vermicelli
1 cup - sugar
2 tbsps - ghee
4 tbsps - sliced cashewnuts
2 tbsp - golden raisins
1 tbsp - all purpose flour
½ tsp - cardamom power
2 pinches - saffron (soaked in 1 tsp. warm milk or water)
3 cups - water
2 cups - boiled milk
1 cup - crushed vermicelli
1 cup - sugar
2 tbsps - ghee
4 tbsps - sliced cashewnuts
2 tbsp - golden raisins
1 tbsp - all purpose flour
½ tsp - cardamom power
2 pinches - saffron (soaked in 1 tsp. warm milk or water)
RECIPES BY REHANA KHAMBATY
