Semiya Payasam Recipe

2015-02-23
  • Yield : 1
  • Servings : 6 - 7
  • Prep Time : 0m
  • Cook Time : 30m
  • Ready In : 0m

Semiya Payasam Recipe | Vermicelli Payasam

Ingredients

  • ½ whole milk
  • 1 Table spoon of pure ghee
  • ½ to ¾ cup of sugar (adjust)
  • 10 to 12 cashew nuts
  • 1 Tea spoon of cardamom powder
  • 2 to 3 Table spoon of sago / sabhudana / saggu biyyam (optional)
  • 1 Table spoon of raisin (kismis)
  • 1 cup of roasted semiya or vermicelli

Method

Step 1

First put the pan on the stove and heat it then add a tbsp of ghee & toast the cashew nuts & raisins till golden brown color comes out. Remove from pan, keep aside.

Step 2

In the same frying pan, add the semiya and roast it for approximate 4 minutes till a nice aroma emanates the kitchen and it turns a light brown shade color. Remove from pan and keep aside.

Step 3

Put a cooking vessel on the stove switch on the flame, add the sago (sabhudana) & three cups of water and cook for 5 to 6 minutes, then add the roasted semiya and let it cook completely.

Step 4

Now add sugar, milk and cook it on a simmer for another 7 to 8 minutes, stirring it once in a while.

Step 5

Serve warm or refrigerate until chilled.

Step 6

Semiya Payasam Recipe tastes good both warm and chilled.


Semiya Payasam Recipe
 
Ingredients
  • ½ whole milk
  • 1 cup of roasted semiya or vermicelli
  • 2 to 3 Table spoon of sago / sabhudana / saggu biyyam (optional)
  • ½ to ¾ cup of sugar (adjust)
  • 1 Tea spoon of cardamom powder
  • 10 to 12 cashew nuts
  • 1 Table spoon of raisin (kismis)
  • 1 Table spoon of pure ghee
Instructions
  1. First put the pan on the stove and heat it then add a tbsp of ghee & toast the cashew nuts & raisins till golden brown color comes out. Remove from pan, keep aside.
  2. In the same frying pan, add the semiya and roast it for approximate 4 minutes till a nice aroma emanates the kitchen and it turns a light brown shade color. Remove from pan and keep aside.
  3. Put a cooking vessel on the stove switch on the flame, add the sago (sabhudana) & three cups of water and cook for 5 to 6 minutes, then add the roasted semiya and let it cook completely.
  4. Now add sugar, milk and cook it on a simmer for another 7 to 8 minutes, stirring it once in a while.
  5. Finally add the cardamom powder, toasted cashews and raisins.
  6. Serve warm or refrigerate until chilled.
  7. Semiya Payasam Recipe tastes good both warm and chilled.

 

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