Semiya - Vermicelli Payasam

A quick dessert

Semiya - Vermicelli Payasam

A quick dessert

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By Sujee V

Published On: 11 Apr 2010

Rating: 3
5 Votes, 0 Reviews
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30 Minutes
Served : 6
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Semiya - Vermicelli Payasam Semiya - Vermicelli Payasam By Sujee V Semiya - Vermicelli Payasam Published: A quick dessert 3 stars based on 0 reviews Total time: Yield: 6 servings Serving size: 1 medium slice Calories per serving: 250 cal Fat per serving: 12 g Ingredients:
Vermicelli/Semiya : 1 cup
Milk : 1 litre
Sugar – 1 cup
Salt : A pinch
Pineapple essence – 5 drops
Cashew nuts(split) : 10 nos
Raisins(Kismis) : A few
Cardamom : 5 nos(crushed)
Ghee – 2 tbsp
Directions:
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. 9. 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. 10. Check out my other recipes at www.sujeescuisine.blogspot.com 11. Happy cooking.

Ingredients

Directions

Step 1

Keep aside 1 cup of milk and heat the remaining milk in a thick bottomed vessel.

Step 2

Meanwhile heat the ghee in a small wok and fry the cashew nuts and raisins and keep them aside.

Step 3

In the remaining ghee fry the vermicelli to golden brown and keep it aside.

Step 4

When the milk comes to a boil add the roasted vermicelli and cook stirring constantly till done.

Step 5

Once the vermicelli is well cooked, add sugar and stir till they dissolve completely.

Step 6

Now add the essence, crushed cardamom and cashew nuts, raisins, salt and stir well.

Step 7

After 5 minutes remove from fire.

Step 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.

Step 9

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.

Step 10

Check out my other recipes at www.sujeescuisine.blogspot.com

Step 11

Happy cooking.

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