Semiya Payasam
Category : Kheer and pudding, Semiya
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
This payasam can also be made in a thick bottom sauce pan or vessel.
- Heat 1/2 cup ghee in a cooker and roast the vermicelli till golden brown.
- Add sugar and milk to it and stir till the sugar is dissolved.
- Close cooker and bring it to full pressure and cook for a minute.
- Open cooker and allow it to cool naturally. Add cardamom pdr.
- Cook till the payasam is slightly thickened, stirring occasionally.
- In a kadai heat remaining ghee, add the cashews and raisins.
- Stir till golden brown. Pour over the payasam, stir.
- Serve hot or cold.
This payasam can also be made in a thick bottom sauce pan or vessel.
Ingredients:
ghee - 3/4 cup
vemicelli (semiya) - 3/4 cup, crumbled
sugar - 1 cup
milk - 6 cups, hot
cardamom pdr - 1 tsp
cashews & raisins - 1/2 cup
ghee - 3/4 cup
vemicelli (semiya) - 3/4 cup, crumbled
sugar - 1 cup
milk - 6 cups, hot
cardamom pdr - 1 tsp
cashews & raisins - 1/2 cup
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