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.