Semiyan Payasam

Name: Semiyan Payasam
Total time: 1800 s
Yield: 4-5 servings
Cuisine: Indian
Ingredients: 1 cup vermicelli; 1 l full cream milk; 12-15 saffron strands; 4-5 tbsp mishri; 1/2 tsp elaichi powder; 1/2 cup fried dry fruits; 2 tsp ghee

Bina Anjaria @bina_anjaria_123

Mother's Day Special
A recipe I learnt from my late loving❤️ mother.
Her cherished memories inspired me to cook this recipe.
HAPPY MOTHER'S DAY to all the lovely mother's.

Bina Anjaria @bina_anjaria_123

Mother's Day Special
A recipe I learnt from my late loving❤️ mother.
Her cherished memories inspired me to cook this recipe.
HAPPY MOTHER'S DAY to all the lovely mother's.

Saved

Ingredients

30 minutes

4-5 servings

1 cupvermicelli
1 lfull cream milk
12-15saffron strands
4-5 tbspmishri
1/2 tspelaichi powder
1/2 cupfried dry fruits
2 tspghee

Saved

Steps

30 minutes

1

First, ready all the ingredients. In 2tsp ghee fry kaju, badam and pista. Keep aside. Fry kishmish also in the ghee.
2

Keep all for later use. In ghee roast the vermicelli. Stir continuously. When the vermicelli is pink, add in warm milk in batches.
3

Stir and cook to avoid lumps. Cook for 5-7 minutes or until the vermicelli is soft. Scrape sll malai from the sides.
4

Now add in mishri. Stir to dissolve the mishri. Add in kesar dissolved in milk. Mix and switch off gas. Add in elaichi powder and fried dry fruits.
5

Garnish with fried dry fruits. Serve hot or warm or chilled. Thank you❤ Maa for teaching me such a lovely recipe.