Payasam – The word and the way it sounds it self is like a treat. There are several types of Payasam. Here I present the one made with Semiya/Vermicelli. Njoy Cooking, Serving and Savoring!
Semiya/Vermicelli: 1 cup (roasted)
Sugar: 1 1/2 cups
Milk: 1 litre
Cardamom : 4 no’s
Dry fruits: 1 tbsp. (cashew nut, raisin and badam together)
Ghee: 1tbsp (for frying dry fruits)
Method of preparation:
- Boil milk and add 1 cup of semiya/vermicelli. Cook the semiya/ vermicelli in low flame, adding crushed cardamom, till it’s done.
- First fry the cashews & almonds in ghee and then add raisins till they bloat. Add them to cooked semiya/vermicelli.
- Switch off the stove and slowly add sugar. Stir it continuously until the sugar dissolves completely.
- Transfer to a serving bowl. Payasam can be served hot or be refrigerated for later consumption.
For payasam with milk, it is always advised to switch off the stove before adding Sugar. This is to avoid breaking of milk (sometimes)