Semiya Payasam Recipe

Ingredients:

• 1 cup Vermicelli
• 3/4 cup Water
• 1 cup Sugar
• 1 cup Milk
• 10 Cashew nuts
• 1 tsp Raisin
• 1 tsp Ghee
• 1 tsp Cardamom powder
• 2-3 tsps Sago/ Sabhudana/ Saggubiyyam (optional)

Method

• Heat the pan, add a tsp of ghee and toast the cashew nuts and keep it aside.
• Then fry the vermicelli in the pan till golden brown.
• In the meanwhile, take a cooking vessel, add the sago and three cups of water and cook for 5 minutes, then add the roasted vermicelli and let it cook completely.
• Once the vermicelli becomes soft, add the sugar and continue to stir.
• Add sugar and milk and let it slowly simmer for another 10 minutes, stirring it once in a while.
• Add the cardamom powder and toasted cashew nuts.
• Your payasam is ready and can be served hot or cold. It tastes good both warm and chilled.

Note: You will find that once you turn off the flame and the payasam sits, the semiya will absorb the milk and the payasam will thicken. The payasam thickens even when refrigerated. So at the time of serving, add some warm milk and combine well and serve. For a rich taste, use whole milk.