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.
Uses of tomato powder in Indian Kitchen
Tomato Powder is the secret ingredient in many of their favorite recipes.Make your own tomato juice! Just mix 2 to 4 tablespoons of Tomato Powder with 1 cup hot water, and salt or sugar for taste it is your wish now tomato juice is ready. Tomato Powder makes a quick and easy instant tomato soup.Add apple cider vinegar, sugar, and spices to Tomato Powder to make your own ketchup. Tomato Powder will make a homemade spanish rice that will taste like it came from your favorite restaurant.
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