> > > > Semiya / Vermicelli Payasam
READY IN 30 Minutes
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to make Semiya / Vermicelli Payasam
    to make Semiya / Vermicelli Payasam
  • 1)Keep aside 1 cup of milk and heat the remaining milk in a thick bottomed vessel.
  • 2)Meanwhile heat the ghee in a small wok and fry the cashew nuts and raisins and keep them aside.
  • 3)In the remaining ghee fry the vermicelli to golden brown and keep it aside.
  • 4)When the milk comes to a boil add the roasted vermicelli and cook stirring constantly till done.
  • 5)Once the vermicelli is well cooked, add sugar and stir till they dissolve completely.
  • 6)Now add the essence, crushed cardamom and cashew nuts, raisins, salt and stir well.
  • 7)After 5 minutes remove from fire.
  • 8)After 5 minutes add the remaining milk and give it a stir :- this is to make sure the payasam doesn¦t change consistency when its cold. :-Serve hot or chilled.
  • Variations: 1)Instead of pineapple essence add different other essence each time you make payasam to have variations in your dessert. You can use essence like vanilla, rose, mango etc.
  • Check out my other recipes at www.sujeescuisine.blogspot.com
  • Happy cooking.

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