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Vermicelli Paaysam Kerala Cuisine

Description	Vermicelli Paaysam Recipe : Vermicelli payasam/Semiya payasam Add to favorites
Cuisine Style	Kerala Cuisine
Recipe by	jayashi s (Click Here to view more recipes from jayashi s )
Servings	4 Adult(s)
Rating
Comments


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Ingredients for Vermicelli Paaysam Recipe

Vermicelli/Semiya - 1/2 cup
Milk - 1 litre
Sugar - As reqd
Cardamom(Elakka) powder - 1/4 tsp
Cashewnuts - As reqd
Raisins(Kismis) - As reqd
Ghee for frying




Preparation Method of Vermicelli Paaysam Recipe
1)Fry the vermicelli in ghee and keep it aside. 2)Heat milk in a vessel. 3)When the milk boils and begins to rise, lower the heat and add fried semiya. Stir well. 4)Continue heating the milk at low flame until the volume of milk reduces considerably. 5)Remove the vessel from the stove and add sugar and mix well. 6)Roast some raisins and cashews in ghee until they become golden brown and add it to the payasam. 7)Add cardamom powder too and mix well. :- Serve hot or cold.

Comments by Visitors for Vermicelli Paaysam

Name	Linda
Rating
Comments	Hi sunitha, If you are a good cook or if you know atleast the basics of cooking then you just have to use your common sense. Sweetness is a factor that can vary according to a person`s taste. So use sugar depending on the sweetness that you require. There`s nothing wrong with the recipe.
Name	ashuprakash
Rating
Comments	hi sunitha, Actually this is a good recipe its very easy and tastes yummy,i too prepare payasam with milk in the same way.U see that u ve roasted semiya well and add sugar as u need sweetness( 1 or 1.5 cups of sugar is morethan enough).
Name	Sunitha
Rating
Comments	Hi Jayashi, U have not mentioned the quantity of the sugar. Please make sure that recipes are checked after writing.Can u also make sure that when u correct ur recipe u write the ingredients also??? Regs Sunitha


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Vermicelli Paaysam Kerala Cuisine

Vermicelli Paaysam Recipe : Vermicelli payasam/Semiya payasam

Ingredients for Vermicelli Paaysam Recipe

Preparation Method of Vermicelli Paaysam Recipe