Semiya Payasam (Vermicelli Pudding)

Name: Semiya Payasam (Vermicelli Pudding)
Total time: 1800 s
Yield: 6-serving
Cuisine: Indian
Ingredients: 2 Cups Vermicelli; 1 Litre Milk; 50 Grams Raisins; 50 Grams Cashewnuts; 2 Tablespoons Ghee; 1 Teaspoon Cardamom powder; 2 Cups Sugar

Meenakshy Ramachandran @cook_7797462

Bangalore

Semiya Payasam is the favourite among all. It is one of the easiest puddings to prepare.

Meenakshy Ramachandran @cook_7797462

Bangalore

Semiya Payasam is the favourite among all. It is one of the easiest puddings to prepare.

Saved

Ingredients

30 mins

6-serving

2 CupsVermicelli
1 LitreMilk
50 GramsRaisins
50 GramsCashewnuts
2 TablespoonsGhee
1 TeaspoonCardamom powder
2 CupsSugar

Saved

Steps

30 mins

1

In a vessel, add 1 tablespoon ghee. Add vermicelli to it and roast it till turns golden brown in color.
2

Add 1/2 litre milk and 1 cup of water to it and allow it to boil for 10-15 minutes. Keep stirring.
3

When the vermicelli starts getting cooked, add the remaining 1/2 litre of milk and sugar and heat it till it turns thick.
4

When the mixture turns thick, add cashew nuts and raisins roasted in ghee to it. Add cardamom powder and a spoon of ghee and mix well.
5

Allow the payasam to cool. After it cools down, refrigerate it and serve cold.