Thursday, June 18, 2009

Vermicelli Payasam (Semiya payasam)


Vermicelli (Semiya) – 100 Grams

Milk - 2 Cups

Cardamom – 3

Sugar – 3/4 to 1 cup

Cashew nuts – 15

Kismis – 15

Ghee - 2 Tea spoons

In a Tawa, add a teaspoon ghee and roast the cashews and kismis and keep it aside. Again add one spoon ghee and roast the vermicelli to golden brown colour.

Pour 2 cups of milk in a pan and bring it to boil. Add the roasted semiya (vermicelli) to the milk and cook for 5 minutes. When the vermicelli turns soft, add sugar and stir continuously. After the sugar dissolves, add cardamom powder and remove from fire. Garnish with roasted cashews and kismis and serve hot or cold.

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