Monday, August 31, 2020

Semiya Payasam

Ingredients


Vermicelli – 2 1/2 hand full or 1 cup Ghee-2 tbsp Salt-one pinch Sugar -according to your taste or 14 tbsp Cashew nuts-handful Fresh milk-2 L(full fat) Water-1 L Raisins-10 (opt) Cardamom-5-6 Sabudana(chowari) -1/4 cup Water to cook sabudana-1 cup Method
Heat a deep bottomed kadai or cooker and add ghee ..Then add vermicelli and fry it till light brown..(don`t fry too much)..When done keep aside ..Boil 1 lit of water along with milk ..Cook for 15 to 20 minutes stirring occasionally ..Wash sabudana well and cook long with 1 cup water ..one whistle..Keep aside Then add sugar and salt..To this add fried semiya and mix ..To this add cardamom powder or cardamom..Cook for 15 minutes ..then add cooked sabudana..mix well ..and Switch off the fire and close the pan..Open after 30 minutes ..Then add fried cashew nuts..Our tasty Semiya payasam is ready .Can be served hot or cold ….(When cool if the payasam seems to be too thick then you can add boiled milk and adjust the sugar)

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