SEMIYA PAYASAM

By quality food products

Semiya (vermicelli)

1 cup

Sugar

¾ cup

Cardamom pods

3-4

Milk

4 cups

Ghee

3 tbsp

Cashew nuts

12 to 15

Raisins

8 to 10

  • Pre time

    20-25 MIN

  • serves

    4

  • difficulty

    Easy

  • Semiya (vermicelli) : 1 cup
  • Sugar : ¾ cup
  • Cardamom pods : 3-4
  • Milk : 4 cups
  • Ghee : 3 tbsp
  • Cashew nuts : 12 to 15
  • Raisins : 8 to 10
  • Firstly add 1½  tablespoon ghee to a heavy bottom pot and heat up.
  • Add 12 to 15 cashews and fry till golden.
  • Then add in 8 to 10 sweet raisins and saute just until they plump up. Keep them aside for garnishing at the end.
  • Now add the rest of the ghee and add Semiya to the same pan.
  • Roast till slightly golden on a low to medium flame.
  • Pour 4 cups milk to the pot. Let the milk boil on a low to medium flame.
  • Boil till the vermicelli is fully soft cooked. Keep stirring to avoid burning.
  • Add the sugar.
  • Cook for 3 to 5 mins on a low flame until the Semiya payasam becomes thick.
  • Crunch the cardamom pods and add them to the payasam.
  • Turn off the stove when it reaches a thick pouring consistency.
  • Garnish the Semiya payasam with fried nuts and raisins.