Recipe Name: Semiya Payasam |
|
|
Category: Indian Regional |
Sub Category: Kerala |
|
Prep Time |
Cook Time |
Serves |
10 mins |
30 mins |
3 |
|
|
|
|
|
Ingredients: |
Vermicelli |
|
1 cup |
Milk |
|
2 cups |
Sugar |
|
1/4 cup |
A handful of Cashew nuts |
|
|
A handful of Raisins |
|
|
Saffron |
|
1 pinch |
Cardamom |
|
2-3 pods |
Water |
|
1 cup |
Ghee |
|
2 tsp |
|
|
|
Method: |
- Fry the vermicelli till light brown in ghee
- In the meanwhile, boil the water.
- Add the vermicelli to the boiling water and cover it. Keep stirring occasionally.
- Once the vermicelli becomes soft, add the sugar and continue to stir.
- Put the saffron in the milk and dissolve it, add this milk to the vermicelli.
- Powder the cardamom and add it to the mixture.
- Then fry the cashew nuts and almonds in ghee and add these.
- Mix well and boil for about two minutes.
- Serve Hot or Cold
|
|
Tags:
milk, vermicelli, calcium, dessertSemiya Payasam, vermicelli , add , boil , water , milk , brown , fry , light , handful , cashew , mixture , cardamom ,
then , gain, nuts ,
powder , dissolve ,
put , saffron , subcategory |
|
|
|
|