Semiya payasam methods
Ingredients
- 1.5 tablespoons ghee(clarified butter)
- 12 to 15 cashews
- 2 tablespoon raisins
- 1 cup semiya (seviyan or vermicelli)
- 3.5 cups full fat milk
- 4 tablespoon sugar or add as required
- ½ teaspoon cardamom powder or 5 to 6 green cardamoms, crushed in mortar-pestle
Preparation
- In a heavy kadai, add 2 tablespoons ghee first. Let it melt.
- Once it melts, then add 12 to 15 cashews. on a low flame fry the cashews till they become golden.
- Remove the golden fried cashews with a slotted spoon and then add 1 tablespoon raisins.
- Fry the raisins on a low flame. The raisins will soon start to swell up. Stir often while frying
- Keep the raisins also aside with the fried cashews.
- In the same kadai add 1 cup broken semiya
- Roast till the semiya becomes golden. Stir often while roasting semiya for even browning.
Making Semiya Payasam
- Once the semiya becomes golden, then add 3.5 cups milk. Milk can be chilled, warm, hot or at room temperature. For a thin payasam you can add 4 cups milk.
- Mix very well.
- Keep the flame to a low or medium-low and simmer the mixture till the semiya softens and is cooked well.
- Simmer till the semiya is cooked.
- Then add 4 tablespoon sugar or add as required.
- Sprinkle ½ teaspoon cardamom powder.
- Mix very well. Switch off the flame and then add the fried cashews and raisins.Now the semiya payasam is ready to serve.
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