Semiya Payasam recipe is something which I used to make quite often. I was under the assumption that it is already there in my website. When I tried looking for it, I realized that I did not post it yet. So clicked pictures when I prepared it last time. Payasam is one of the default recipes in south Indian weddings. Since my childhood, I got used to the combination of payasam with papad. I just love having payasam with crushed papad in it.
| Semiya Payasam Recipe Preparation Time : 5 Minutes Cooking Time : 15 – 20 Minutes Serves : 3 | ||||||||||||||||||
| Ingredients
Preparation Method Heat a pan and add ghee. Fry the cashews and keep it aside. In the same pan, roast the vermicelli till it turns slight golden colour. Keep it ready. Meanwhile in another pan start boiling the milk.  When the milk is boiling well, add the roasted vermicelli to the milk and keep boiling till vermicelli gets cooked. Add Few starnds of saffron.  When the vermicelli is cooked, add condensed milk, sugar and boil for 2 minutes. Add cardamom powder. Give it a mix.  Finally add grated coconut, fried cashews and turn off the flame. This can be served hot or chilled.  Notes Adding coconut, saffron are optional and it can be skipped if not preferred. If you are not adding condensed milk, adjust the quantity of sugar accordingly. |
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