Semiya ( Vermicelli ) Payasam
Preparation time : 15 minutes
Cooking time : 35 minutes
Serves : 8 - 12 dessert cups
Cooking time : 35 minutes
Serves : 8 - 12 dessert cups
Ingredients
1/2 cup /4 oz / 100 g semiya ( vermicelli )
3/4 cup sugar ( 150 g - 175 g or to taste )
1 litre / 1000 ml milk ( do not dilute with water )
1/2 tea spoon ghee ( for frying vermicelli )
1 tablespoon ghee ( for frying frying cashew nuts and raisins )
1 tablespoon cashew nuts ( split )
1 tablespoon raisins
A pinch of cardamom powder
3/4 cup sugar ( 150 g - 175 g or to taste )
1 litre / 1000 ml milk ( do not dilute with water )
1/2 tea spoon ghee ( for frying vermicelli )
1 tablespoon ghee ( for frying frying cashew nuts and raisins )
1 tablespoon cashew nuts ( split )
1 tablespoon raisins
A pinch of cardamom powder
Method
1, Heat ghee in a frying pan. Fry vermicelli on a low heat for 7- 10 minutes or till golden color. Stir continuously. Keep aside.
2, Heat 1 tablespoon ghee and separately fry cashew nuts and raisins on a low heat till golden color. Store in an airtight container.
2, Heat 1 tablespoon ghee and separately fry cashew nuts and raisins on a low heat till golden color. Store in an airtight container.
3, Bring milk to boil in a heavy - bottomed vessel or non - stick saucepan. Add fried vermicelli, cover with a lid and cook / simmer for 10 - 15 minutes. Stir occasionally.
4, Add sugar and cook / simmer again for 15 to 20 minutes. Stir occasionally. You can find a reduction in the quantity and a slight change in the color.... Remove from the heat . Keep aside for 15 minutes. Add fried cashew nuts and raisins. Sprinkle cardamom powder. Serve hot or cold.
4, Add sugar and cook / simmer again for 15 to 20 minutes. Stir occasionally. You can find a reduction in the quantity and a slight change in the color.... Remove from the heat . Keep aside for 15 minutes. Add fried cashew nuts and raisins. Sprinkle cardamom powder. Serve hot or cold.
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