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Vermicelli cooked to make payasam
Published On: 03 Mar 2010
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
malayalam: Elakkaya / Elakka
telugu: Yalakulu / Elaichi / Yaalakkaya / Yealak-Kayulu
kannada: Yalakki / Yelachi
hindi: Choti Elaichi
Bengali: Elach / Garate
Gujarati: Elcho / Elaychi
Konkani: Kalo Elu / Yelo
Marathi: Eachi / Masala Welchi / Veldoda / Velchi
Oriya: Aleicha / Gujuratie / Alaichi
Kashmiri: Aa / Lbuduaa
Urudu: Ilaychi / Elaisi
malayalam: Kumkumapoovu / Kesari
kannada: Kumnkuma Kesari / Kesari
Marathi: Keshar / Kesara
Punjabi: Kesar / Zafran
Fry vermicelli in a tsp of ghee till golden brown.
Boil water in a bowl. Add vermicelli to the boiling water and cook covered, stirring now and then.
Once the vermicelli is soft, add the sugar and continue stirring occasionally.
Soak the Saffron in 1 cup of milk and add this milk to the boiling mixture.
Powder the cardamom and add this to the mixture.
Fry cashew and raisins in ghee and add them to the mixture as well.
Mix well and boil the mixture for a few minutes.
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.
Serve semiya payasam hot or cold.Happy cooking :)
VERY TASTY AND VERY NICE GOOD JOB
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