Semiya Payasam Recipe

Semiya Payasam Recipe    Cooking time : 15 mins   Serves : 2   Ingredients Semiya/ Vermicelli 1/2 cup heaped Sugar 1/2 cup levelled Milk 1/2 cup Ghee 2 tsp Cashew nuts 6 Raisins(optional) 12 Elachi 1 Salt a pinch Water 2 cups Method Heat a pan, add ghee and fry cashews into golden yellow in colour. If using raisins, fry them as well in ghee until it fluffs up. Keep aside. In the same pan, roast vermicelli in Medium-low flame with constant stirring. The vermicelli should turn golden here and there. Set aside. Bring water to boil in a large bowl Add the roasted vermicelli. Cook for 4-5 minutes until soft. Add sugar. Powder the elachi and add to it. The cooked vermicelli turns transparent at this stage. Boil for 2 minutes. Add the milk.  Add milk and bring to boil. Boil for a minute, add a small pinch of salt and switch off the stove. As it cools down, it gets thicker. Garnish with fried cashews and raisins.  Notes The payasam recipe given here will give you a ‘Spoonable’ Payasam. As it cools down, it gets thicker. So if you want ‘Drinkable ’payasam, add more milk accordingly.  You can serve hot or cold. You can add rose essence in place of elachi if you like. If you want to make the payasam more richer, reduce sugar and you can add condensed milk. Or evaporated milk also can be added. Instead of cooking vermicelli in water, you can use milk to cook it. Makes it more rich. The ratio for cooking vermicelli in water for this payasam is 1 : 4. That is if you take one cup of vermicelli, boil and cook in 4 cups of water (just a guideline for beginners)

  
                 The evergreen semiya payasam is ready! I love it both hot and cold. Pure deliciousness!

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