SEMIYA PAYASAM /VERMICELLI PAYASAM
Semiya Payasam is a traditional sweet of South india .This is a quick and simple payasam that can be prepared during any festivals or special occassions and here comes my version of it.
For this payasam you need
1 cup of Semiya/Vermicelli
2 - 3 cups boiled milk
1 1/2 - 2 cups of sugar (adjust acc. to ur taste)
1/2 tsp. of cardamom powder
2 tsp. of ghee
10-15 nos. of cashews
Preparation
Heat ghee in a pan, add the cashews and roast them till they turn gold in color, remove and keep it aside.
In the same pan, add the semiya/vermicelli and roast them slighlty.
In a heavy bottomed vessel, cook the vermicelli with 1 cup of water or with sufficient water needed to cover it .
When the vermicelli gets cooked , keep the flame low and add the milk along with sugar ,stir it well
When the vermicelli gets cooked , keep the flame low and add the milk along with sugar ,stir it well
Allow it to cook for about 10 - 15 mins, until the payasam thickens up slighlty.
Finally add the cardamom powder and roasted cashews ,mix it gently.
Remove from flame.
Delicious Vermicelli Payasam is ready to be served.
Serve it warm or cold and enjoy :)
Note:
Don't skip roasting the vermicelli as it avoids forming lumps.
The payasam thickens as it gets cold. To adjust its consistency add boiled milk accordingly at the time of serving and enjoy.
Don't skip roasting the vermicelli as it avoids forming lumps.
The payasam thickens as it gets cold. To adjust its consistency add boiled milk accordingly at the time of serving and enjoy.
