Semiya payasam

A ‘hot’ favourite among the more simple versions of the payasam, the vermicelli or semiya payasam is a sure winner during special occasions

125gm vermicelli cut into one inch and 1.5 inch pieces
4 cups boiled water
1 dsp sago
6 cups thick milk
Sugar to taste
2 dsp cashewnuts cut into long pieces and fried in ghee
1/4 cup Milkmaid condensed milk
1/4 cup ghee
1 dsp cardamom, powdered
1 dsp raisin

Pour ghee into a wok
Fry vermicelli in the ghee until it is light red in colour
Pour boiling water into the fried vermicelli
When water has reduced to more than half, add washed sago and mix well
When vermicelli starts to cook, add milk and mix well
When the mixture starts to boil, add sugar and then take the payasam off the flame
Roast cashewnuts and raisins in another container and add them to the payasam
Add powdered cardamom and Milkmaid and mix well
Serve hot

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