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Sunday, October 26, 2008

Semiya Payasam

100g Semiya (vermicelli)
1/2 liter Milk
1/2 cup water
2-3 tsp ghee
3 Cardamom
Sugar according to taste
10 Cashew nuts
10 Kismis


1. Fry vermicelli in a kadai on low flame until it turns golden colour. Keep it aside.
2. Heat milk along with water in a vessel, bring it to boil.
3. Reduce the flame and allow it to boil for 5-7 minutes.
4. Add roasted vermicelli and cook for 10minutes (stir in between to avoid sticking).
5. Once the vermicelli becomes soft, add sugar and stir continuously till the sugar melts.
6. Powder the cardamom and add it to the mixture.
7. Fry the cashew nuts and kismis in ghee and add to the mixture. Mix well.
8. Remove from heat and payasam is ready to serve.

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