Vermicelli – 2 1/2 handfull
Sugar -according to ur taste
Fresh milk-2 L
Heat a deep bottomed kadai or cooker and add ghee ..
Then add vermicelli and fry it till light brown..(don`t fry too much )..
When done keep aside ..
Boil 1 lit of water along with milk ..
Cook for 15 to 20 minutes stirring occasionally ..
Wash sabudana well and cook long with 1 cup water ..one whistle ..Keep aside
Then add sugar and salt..
To this add fried semiya and mix ..
To this add cardamom powder or cardamom ..
Cook for 15 minutes ..then add cooked sabudana ..mix well ..
and Switch off the fire and close the pan ..
Open after 30 minutes ..
Then add fried cashew nuts ..Semiya payasam is ready
Can be served hot or cold ….(When cool if the payasam seems to be too thick then u can add boiled milk and adjust the sugar)
We are adding salt to payasams or any other desserts to balance the sweetness …
Hope u liked my recipe .. feel free to write to me if u have any doubts .. firstname.lastname@example.org
I am new to your site and was reading all the payasam recipes and i found that in all the recipes, you have asked to add salt, this is the first time i am seeing that we need to add salt. Can you tell me the reason why we should add salt? Just out of curiosity I am asking this. Please reply.
i think its added to balance the taste of sugar.