Monday, November 30, 2009

Preparation of Semiya Payasam

3 liters full cream milk
3 cups vermicelli
5 cups sugar
3 tbsp ghee
10 almonds
15 cashew nuts (broken)
30 raisins
5 pods cardamoms (powdered)

In a pan heat ghee then add cashew nuts and raisins and fry till golden then add vermicelli in the ghee and fry till pink color.

Boil milk and add fried vermicelli to it. Cook on a low fire stirring once in a while. When vermicelli is cooked add sugar and cook till well blended. Then add cardamom powder, almonds, fried cashew nuts and raisins. Serve the payasam hot or cool.


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