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Semiya payasam
Method
- Heat ghee in a pan, add the cashews and roast them till they turn gold in color, remove and keep it aside.
- In the same pan, add the semiya/vermicelli and roast them slighlty.
- In a heavy bottomed vessel, cook the vermicelli with 1 cup of water or with sufficient water needed to cover it .
- When the vermicelli gets cooked , keep the flame low and add the milk along with sugar ,stir it well
- Allow it to cook for about 10-15 mins, until the payasam thickens up slighlty.
- Finally add the cardamom powder and roasted cashews, mix it gently.
- Delicious Vermicelli Payasam is ready to be served.
Ingredients:
1 cup of semiya/vermicelli
2 - 3 cups boiled milk
1 1/2 - 2 cups sugar (adjust to taste)
1/2 tsp cardamom powder
2 tsp ghee
10-15 cashews
1 cup of semiya/vermicelli
2 - 3 cups boiled milk
1 1/2 - 2 cups sugar (adjust to taste)
1/2 tsp cardamom powder
2 tsp ghee
10-15 cashews
