|
Semiya Payasam Recipe
|
| Ingredients: |
| Thin vermicilli | 200gms |
| Sugar | 3 cups |
| Sweetened condensed milk | 200gm |
| Milk | 1 litre |
| Ghee(clarified butter) | 3 tbsp |
| Unsalted raw Cashew nuts | 50gms |
| Black raisins | 50gms |
| Cardomom powder | 1tsp |
|
| Preparation Method: |
- Take a heavy bottom flat vessel. Add the ghee. Fry the cashew till golden brown and remove. Add the raisins and stir for a minute and remove. Add the vermicilli and roast till golden brown. Add more ghee if required. Add the sugar and stir for 5 minutes.
- Be careful that the sugar does not stick to the vessel. Add the milk and stir on low flame.
- Take another pan and boil 3 cups of water. Off the gas and add the sweetened condensed milk to the water and dissolve it. Meanwhile the milk would be boiling.
- Check if the vermicilli is cooked. Do not over cook it. It should be just done. Add the diluted condensed milk and keep on stirring. Check the sweetness.
- Add more sugar if needed. Keep on stirring till the mixture starts getting thick. Turn off the gas.
- Add the fried cashew nuts and raisins. Add the cardomom powder and keep covered. Can be served hot or chilled.
- If the mixture gets thick add some boiled milk to the payasam.
|
|
|
|
|
|
|
|
|
|
| Kerala Travel Informations |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
