Vermicelli Payasam (Semiya payasam)

Ingredients:

Vermicelli (Semiya) – 100 Grams

Milk - 2 Cups

Cardamom – 3

Sugar – 3/4 to 1 cup

Cashew nuts – 15

Raisins – 15

Ghee - 2 teaspoons

Method

In a tawa, add a teaspoon of ghee and roast the cashews and raisins and keep it aside. Again add one spoon of 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 raisins and serve hot or cold.

Sarkarai Pongal | Sweet Pongal Recipe

This is a famous festival sweet recipe in Tamil Nadu.

Ingredients:-

Raw Rice (White rice) - 1 cup

Moong dal - 1/4 cup

Jaggery - 1 3/4 cup

Cardamom (crushed) - 5 Nos

Cashew nuts - 10 Nos

Raisins- 15 Nos

Coconut pieces - 2 tablespoon (optional)

Grated ginger - 1/2 teaspoon

Ghee - 3 tablespoons

Water - 2 1/2 cups

Method:-

Clean the rice and dry roast moong dal. Wash it twice and pressure cook with 3 cups of water.

Melt the jaggery in a cup of water and strain the syrup.

Mash the cooked rice, dal mixture together and pour the jaggery syrup.

Add ginger, crushed cardamom to the rice jaggery mixture. 

Mix well and cook for 8 to 10 minutes in low flame.

Fry cashews, coconut pieces, and raisins in a teaspoon of ghee and add to the pongal.

Add the remaining ghee and turn off the flame.

Traditional Sweet Pongal is ready!