Semiya/Vermicelli Payasam

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!

Ingredients:

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:

  1. Boil milk and add 1 cup of semiya/vermicelli. Cook the semiya/ vermicelli in low flame, adding crushed cardamom, till it’s done.
  1. First fry the cashews & almonds in ghee and then add raisins till they bloat. Add them to cooked semiya/vermicelli.
  1. Switch off the stove and slowly add sugar. Stir it continuously until the sugar dissolves completely.
  1. Transfer to a serving bowl. Payasam can be served hot or be refrigerated for later consumption.Semiya Payasam

Tip:

For payasam with milk, it is always advised to switch off the stove before adding Sugar. This is to avoid breaking of milk (sometimes)

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