SEMIYA PAYASAM
| Recipe Submited By | : | |
| Serves | : | 6 |
| Difficulty | : | Medium |
| Comments | : | Nil |
| Prepration Time | : | 10 Minutes |
An easy to make vermicelli payasam, cooked in milk and sugar
Ingredients
Vermicelli 1 cup
Sugar 1 cup
Milk 1 litre
Raisins 10 to 12
Cashew nuts 10 to 12
Ghee 2 to 3 tsp
Green cardamom seeds 4 or 5 (powdered)
Directions
Grease a pan with 1 or 2 tsp of ghee and heat it on a medium flame.When the pan is hot, toss in the vermicelli and fry on low heat till golden brown. Remove from the unit and spread on a grease absorbent paper. In the same pan, fry the cashew nuts and raisins adding one more tsp of ghee. Set aside in a serving dish.
Heat the milk in a vessel on a medium flame till the milk thickens a little. Add the fried vermicelli and simmer, stirring occasionally, till it softens. Mix in the sugar and thicken to the desired consistency. Garnish with cashew nuts, raising and cardamom powder. Serve hot or cold.
