22 April 2009

Semiya Payasam

  • Vermicelli/semiya - 1/2 cup
  • Milk - 4 cups
  • Sugar - 1 cup
  • Cardamom powder -1 tspn
  • Cashew/raisins for garnish
  • Ghee for roasting
Heat a kadai with a tablespoon of ghee. Add the cashews. When cashews starts to brown, throw in the raisins. Raisins will puff up and you remove the cashews and raisins from ghee. Add another teaspoon of ghee and roast the vermicelli till it starts browning.

Take a deep bottom vessel. Tip off the roasted vermicelli and 2 cups of milk. Bring to boil and cook in low flame. Keep adding the remaining milk at intervals. When the vermicelli is fully cooked and the rest of the milk is used up, add sugar. Simmer for few minutes so that the sugar is dissolved fully and the sweetness sinks into the semiya.

Add cardamom and roasted cashews and raisins. Since we like to drink it from a cup, it has a pouring consistency. If you want to serve as a pudding, increase the quantity of semiya and adjust sugar accordingly. You can serve this warm or chilled. Hot/Cold, it tastes awesome. This recipe is from Kailaskitchen.

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