Semiya Payasam
Posted by coolgirlsblog on April 3, 2009
Ingredients
Semiya – 2 cups
Milk – 7 cups
Sugar – 2 1/2 cups
Ghee – 3 tbsps
Cashews – Handful
Raisins – Handful
Elachi (cardomom) – 3
1. Add 2 tbsps of butter to a pan. Roast Cashews until golden brown color and keep it aside.
2. In the same pan, fry raisins until they puff up and keep them aside.
3. Fry Semiya in the same pan until golden brown color and keep it aside. In the mean while heat milk in a seperate vessel until boil (on medium flame).
4. While the milk is boiling, slowly add vermicelli to the same while mixing.
5. Let Semiya cook in the milk until almost done (keep stirring occassionally on medium flame).
6. Add Sugar, crushed Elachi powder, Cashews, Raisins and remaining ghee to the Payasam.
7. Let the payasam cook for a while
Tips : You can add more milk to the payasam based on the thickness you want it to be.
