| Recipe Name: Semiya Payasam |
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| Category: Indian Regional |
Sub Category: Kerala |
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| Prep Time |
Cook Time |
Serves |
| 10 mins |
30 mins |
3 |
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Ingredients: |
| Vermicelli |
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1 cup |
| Milk |
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2 cups |
| Sugar |
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1/4 cup |
| A handful of Cashew nuts |
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| A handful of Raisins |
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| Saffron |
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1 pinch |
| Cardamom |
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2-3 pods |
| Water |
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1 cup |
| Ghee |
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2 tsp |
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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
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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 |
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