Curryworld

Ingredients

Semiya Payasam

Vermicelli – 2 1/2 handfull

Ghee-2tbsp

Salt-2 pinch

Sugar -according to ur taste

Cashew nuts-handful

Fresh milk-2 L

Water-1 L

Raisins-10

Cardamom-3 (crushed)

Method

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 .. veeenajan@gmail.com

Love

🙂

Veena