Tuesday, February 19, 2013

SEMIYA PAYASAM [ VERMICELLI KHEER]



   INGREDIENTS


1 Cup semiya or vermicelli

1 cup sugar

2 cup milk

2 table spoon ghee

10-15 cashew nuts

10-15 raisins

2-3 elachi

2 cups water

METHOD

1.      In a pan, add one spoon ghee, roast vermicelli in medium flamewith constant stirring. The vermicelli should turn golden color. Bring water to boil in a large bowl, add vermicelli . cook for 6-8 minutes until vermicelli becomes soft.

2.      Add sugar and stir well. Powder the elachi and add to it. The cooked vermicelli turns transparent at this stage. Boil  for 2-4 minutes.

3.      Now add milk and bring to boil. Boil for a minute and switch off the stove. In a pan , add ghee,  fry the cashews into golden yellow colour. Fry the raisins in the ghee until it fluffs up. Add these fried cashews and raisins to payasam along with ghee, Stir well.

4.      Serve hot or cold.

NOTE: you can increase the quantity of milk depending upon the consistency you require.







10 comments:

  1. simple comforting dessert, looks superb

    ReplyDelete
  2. This looks amazing! I went to boarding school in Bangalore and they used to have this on the weekly dessert rotation. Since I graduated, I havent had it. Thanks, I'll be making tonight!

    ReplyDelete
  3. my bro's fav payasam, this is what he asks for when mom plans to make payasam...

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  5. Sounds like a nice simple delicious dish. Thanks for sharing this recipe!

    ReplyDelete
  6. Lovely Malini... you have a nice space... Love this simple and delicious dish...

    When you get time visit mine... and
    You are invited to join in ongoing Event.
    Happy to Follow you Dear.

    Ongoing Event:
    Homemade Spices : Store To Bowl.

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