Monday, 13 February 2012

Semiya Payasam (Sevaiiyan)

  • ½ cup crushed vermicelli (sevaiiyan/ semiya)
  • 3 cups full fat milk
  • 5 tsp sugar
  • ¼ tsp cardamom (elaichi) powder
  • A few strands of saffron
  • 2 tbsp cashewnuts
  • 2 tbsp raisins
Preparation Method:
  1. Dry roast the vermicelli until it is light brown.
  2. Add 1 cup water and cook until vermicelli is soft.
  3. Stir in sugar and mix well.
  4. Dissolve saffron in milk, bring it to a boil and add it to the vermicelli.
  5. Heat ghee and add cashewnuts. When the cashewnuts brown, add raisins and pour them into the payasam. Add cardamom powder.
  6. Simmer for 2 minutes. Serve hot.

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