Vermicelli Payasam / Semiya payasam

Name: Vermicelli Payasam / Semiya payasam
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup Semiya; 5 cup& 3 cup Water; 6 cup Milk; 1 & 1/2 cup Sugar; 1 tbsp Ghee; 10 Cashews; 10 Raisins; 1 tsp Cardamom powder

Aswani Vishnuprasad @cook_12258614

austin tx

#family
Semiya payasam or vermicelli payasam is a delicious payasam recipe made using vermicelli in milk. This recipe is quite a popular recipe in south India as a sweet dish and often made during festivals or during certain occasions.

Aswani Vishnuprasad @cook_12258614

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Ingredients

30 min

4 servings

1 cupSemiya
5 cup& 3 cup Water
6 cupMilk
1 & 1/2 cupSugar
1 tbspGhee
10Cashews
10Raisins
1 tspCardamom powder

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Steps

30 min

1

Heat 1 tsp ghee in a pan and roast Vermicelli/semiya until light golden brown. Remove and keep it aside.
2

In the same pan, heat some more ghee and fry cashew nuts and raisins. Keep it aside.
3

In a vessel, boil 5 cup water. Then add semiya and cook it until soft.
4

Drain the cooked semiya and keep it aside.
5

Boil milk and 3 cup water in a heavy bottomed pan/uruli, stir on medium heat so that the milk and water mixture reduced to half.
6

Add cooked semiya and sugar.
7

Cook for another 10 mins. Then add cardamom powder.
8

Garnish the payasam with roasted cashews and raisins.