Semiya Payasam

Wednesday, January 8, 2014

                                                                 Semiya Payasam

Payasam has become a big time favourite of my daughter recently, so making this often.

Started using the thin variety semiya and it tastes extra yummy without getting too soft or cloggy.


Am jumping to the method straight away as there are not much ingredients.


Boil 2 cups milk until it reduces to 1.25 cups. Add 1 cup vermicilli fried a bit in a wok to get the brown colour. Though it is already roasted, I always do this step.

Add vermicilli and let it cook 3/4th. Add 4 saffron strands and a pinch of cardomom powder if you have.

Add 1 cup sugar at this stage (I used brown sugar) and let it dissolve well.

Fry cashews and raisins in a tsp of ghee and add to this.

Switch off and serve. Can be chilled and served too.

Enjoy this yummy treat!!!



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