Hi all ..Hope u had a great Vishu .. Wish all my readers a happy and prosperous Year ahead …Keep reading and make dishes from Curryworld … 🙂 Love u all..
Our Vishu Sadya 2014
Semiya/Vermicelli -150 gm
Cardamom Powder-1/4 tsp
Roasted Cashewnuts- 2 tbsp
Water- 4 cup
Melt Jaggery by adding one cup of water ,strain and keep aside ..
Heat non stick kadai heat ghee and roast semiya till light golden colour ..
To this add boiled water and cook until 3/4 th done..
Add melted jaggery and allow to boil ,stirring slowly ..
After 5 minutes u can add 2nd coconut milk (randam pal,thin pal )of 8 cups along with salt..
Continue stirring until it began to thicken.
That time u can add 3 cups of thick milk (onnam pal) to this, mix well and cook for 5 minutes (don’t boil )
Remove the kadai from the heat ,sprinkle some cardamom powder and add roasted(In ghee ) cashew nuts and close the kadai for 5 Minutes ,,
So the easy and delicious payasam is ready to serve ..
Note : After cooling sometime the payasam will began to thick ,if u want u can dilute and use or chill and can use as pudding …
I used to dilute and use..
The Jaggery i get here is white in colour ,thats the reason y my pradhaman looks cream 😉
The amount of jaggery varies ..so at first don’t add melted jaggery totally ..Add part by part ,so when u check the taste u can know the exact amount of sweet u want ..