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Dessert made of milk and vermicelli
Published On: 02 Aug 2009
kannada: Shavige / Semia
hindi: Sevyaian / Semya / Sevai
Gujarati: Sev / Sevaian
Konkani: Sevai / Shavige / Sheyyo
Marathi: Shevaya / Sev
for more details, click the name of the ingredient
hindi: Cheeni / Shakkar
tamil: Ular Dhraakshai / Kaintha Thratchai / Karuppudraaksha
malayalam: Kismis / Unakku Munthiringa
telugu: Kisimiss / Yendu Dhraksha
kannada: Ona Drakshi / Vonadraakshe
hindi: Khishmish / Kash / Drax
Bengali: Kash / Kishmish
Gujarati: Lal Draksh / Kismis / Drax
Konkani: Khishmish / Suke Dhrakshi
Marathi: Bedane / Manuka
Tulu: Nungel Draakshe
Heat ghee in a pan and fry raisins and cashewnuts till cashewnut becomes golden brown.
Drain and keep aside.
In the remaining ghee, fry semiya till light golden colour.
Remove from fire and keep aside.
In a heavy bottom pan, boil 2 litres of milk.
When it starts boiling, add fried semiya and keep it in a medium flame till it is cooked well.
Add sugar along with condensed milk and keep it in a low flame for 5 minutes.
Remove from fire and sprinkle cardamom powder, fried raisins and cashewnuts.
Remove the payasam from fire when it is of a bit loose consistency.
:-When it cools, it becomes more thicker and if so happens, mix it with some hot milk or hot water to get the required consistency.
Tips:- You can add more sugar if you want it more sweeter. Also you can add saffron soaked in milk to give the payasam a different colour and flavour.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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