Monday, December 5, 2016

Semiya Payasam | சேமியா பாயாசம் | Vermicelli Kheer

 Ingredients :-
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 Semiya | Vermicelli    ½ cup 
 Milk    2 cup  
 Sugar  ½ cup
 Cashews & Raisins  handful
 Cardamom powder   ¼ tsp  
 Almonds & Pistachios     coarsely powdered 
 Ghee    1 tbsp
 Saffron few strands 
 Salt   pinch
  
Method:-
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1). Heat ghee in a pan, roast semiya until light golden brown
and keep aside. In the same pan, add ghee and fry cashew till golden. Then add raisins and fry till it puffs up. Keep it aside.
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2).
Boil milk in a heavy bottomed pan along with saffron. When it boils briskly, add the roasted semiya. Cook on medium heat until it becomes soft. Keep stirring in between to prevent it from getting burnt.  
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3). Once semiya is cooked,
add sugar and stir until it dissolves. Then add salt, cardamom powder, chopped powdered nuts, ghee fried cashews and raisins.  
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Done !! Serve
warm or chilled.  
Notes :-
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# Thick variety semiya suits best for payasams.  
# The consistency of the payasam becomes thick when it cools down. Add milk to balance the consistency. 
# You can use milk fully or cook semiya in water and later add milk. Its totally your choice.
# Condensed milk can be used instead of sugar for rich taste.

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