Semiya Payasam(Vermicelli Kheer)
Semiya payasam is a quick dessert and I make it often for any festivals or when I have sudden guests at home. No feast is fulfilled without a hot payasam.
Ingredients:
1. Vermicelli - 1 Cup(Double Roasted)
2. Milk- 2 cups
3. Cardamom- a pinch
4. Saffron- few strands
5. Sugar- Half cup
6. Ghee- 1 tsp
7. Cashews or any other nuts- Handful
Method:
1. Take milk in a heavy bottomed vessel and bring it to boil in a very low flame. Let it boil for 10-15 minutes.
2. In a saucepan, add ghee and the crushed nuts. Roast the nuts well until golden brown. Once done, keep it aside. In the same saucepan, add the vermicelli and fry a bit. Add half cup if water and bring it to boil.
3. Once the vermicelli is cooked in water add the boiled milk, sugar, cardamom and saffron strands. Mix well in low flame. Adjust the consistency as preferred. Switch off the flame and add the roasted nuts.
Serve hot as a dessert after a good meal.
Ingredients:
1. Vermicelli - 1 Cup(Double Roasted)
2. Milk- 2 cups
3. Cardamom- a pinch
4. Saffron- few strands
5. Sugar- Half cup
6. Ghee- 1 tsp
7. Cashews or any other nuts- Handful
Method:
1. Take milk in a heavy bottomed vessel and bring it to boil in a very low flame. Let it boil for 10-15 minutes.
2. In a saucepan, add ghee and the crushed nuts. Roast the nuts well until golden brown. Once done, keep it aside. In the same saucepan, add the vermicelli and fry a bit. Add half cup if water and bring it to boil.
3. Once the vermicelli is cooked in water add the boiled milk, sugar, cardamom and saffron strands. Mix well in low flame. Adjust the consistency as preferred. Switch off the flame and add the roasted nuts.
Serve hot as a dessert after a good meal.
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