Name: Semiya - Vermicelli Payasam
Prep time: 30 min
Total time: 30 min
Ingredients: 1 cup Vermicelli/Semiya; 1 litre Milk; 1 cup Sugar; Salt (A pinch); 5 drops Pineapple essence; 10 nos Cashew nuts (split); Raisins (A few, Kismis); 5 nos Cardamom (crushed); 2 tbsp Ghee

Semiya - Vermicelli Payasam

A quick dessert

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Prep Time 30

Total Time 30

Cuisine Tamil

Servings people

Ingredients

1 cup Vermicelli/Semiya
1 litre Milk
1 cup Sugar
Salt A pinch
5 drops Pineapple essence
10 nos Cashew nuts split
Raisins A few, Kismis
5 nos Cardamom crushed
2 tbsp Ghee

Instructions

Keep aside 1 cup of milk and heat the remaining milk in a thick bottomed vessel.
Meanwhile heat the ghee in a small wok and fry the cashew nuts and raisins and keep them aside.
In the remaining ghee fry the vermicelli to golden brown and keep it aside.
When the milk comes to a boil add the roasted vermicelli and cook stirring constantly till done.
Once the vermicelli is well cooked, add sugar and stir till they dissolve completely.
Now add the essence, crushed cardamom and cashew nuts, raisins, salt and stir well.
After 5 minutes remove from fire.
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.
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.
Check out my other recipes at www.sujeescuisine.blogspot.com
Happy cooking.

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Semiya – Vermicelli Payasam

Semiya - Vermicelli Payasam

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