Semiya Payasam - Vermicelli Payasam

Vermicelli cooked to make payasam

Semiya Payasam - Vermicelli Payasam | Pachakam

Semiya Payasam - Vermicelli Payasam

Vermicelli cooked to make payasam

Category : Desserts, Payasam

By Sujee V

Published On: 03 Mar 2010

Rating: 4
12 Votes, 1 Reviews
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20 Minutes
Served : 4
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Step 1

Fry vermicelli in a tsp of ghee till golden brown.

Step 2

Boil water in a bowl. Add vermicelli to the boiling water and cook covered, stirring now and then.

Step 3

Once the vermicelli is soft, add the sugar and continue stirring occasionally.

Step 4

Soak the Saffron in 1 cup of milk and add this milk to the boiling mixture.

Step 5

Powder the cardamom and add this to the mixture.

Step 6

Fry cashew and raisins in ghee and add them to the mixture as well.

Step 7

Mix well and boil the mixture for a few minutes.

Step 8

Once done, remove from fire and add one cup of room temperature milk to the mixture.
:- adding cold milk in the end to the payasam will make sure the payasam remains watery even after cooling down.

Step 9

Serve semiya payasam hot or cold.
Happy cooking :)



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