Ingredients needed to make Semiya Payasam
1cup Semiya / Vermicelli
Milk, refer *notes
Water, refer *notes
1-2cup Sugar
Ghee
Cashew and Raisins
Cardamom Powder
Method:
Fill half of 1.8Liter saucepan with Milk and fill the rest with Water ( refer *notes ).
Let Milk and Water boil or warm up together.
In another pan warm up some Ghee.
Carefully sprinkle Semiya / Vermicelli (refer *notes).
Add Cashew and Raisins according to your preference.
Lightly toast Semiya / Vermicelli.
Pour some warm Milk.
Let everything boil together.
Allow Semiya / Vermicelli to cook.
Add Sugar.
Mix everything well and add rest of the warm Milk.
Let everything boil.
Sprinkle some Cardamom powder.
Remove from flame and allow Semiya Payasam to cool down.
Usually Semiya Payasam will thickens up when it cools down to room temperature.
Add more warm Milk and Water mixture into Semiya Payasam.
Pour according to the consistency you like.
Serve Semiya Payasam hot or warm or chilled.
Enjoy!!!!
*Notes:
Water and Milk: In a large pan fill half the pan with Milk and rest with Water. Let it warm up or boil. Always keep some extra Milk and Water warmed up on side in case you need to add into Payasam.
Semiya / Vermicelli: In this recipe I used store bought toased Vermicelli / Semiya. If you have untoasted Semiya / Vermicelli, makesure to tosat in Ghee until you get a nice golden color.
Also try Paal Payasam and Moong Dal Payasam
For Cooking Video check:
