Semiya Kheer/Semiya Payasam
Semiya Payasam is usual Dessert at our home. My hubby is a huge Payasam fan. He asked me to make this during a lazy weekend evening.
It was Yum and quite simple to make.
Ingredients
Milk - 1000ml
Sugar - 1/4 Cup (Adjust as per your taste,mine was not too sweet)
Vermicelli - 1/2 Cup
Cashew - 10
Ghee - 1 Tablespoon
Cardamom Powder - A pinch
Raisins - 4
Method
Heat a pan, add a tablespoon of Ghee and saute the Raisins till it is all puffed up. Remove the raisins, add the cashewnuts and saute till they become little golden in colour.
Remove the cashew and add Vermicelli to the pan and saute for 3-5 minutes or till becomes light golden.
In a pan, add the milk and allow it to boil. Once the milk is boiled, add the vermicelli and cook. It approximately takes 12-15 minutes. Keep stirring it between.
Once the Vermicelli is 3/4th cooked, add the sugar, Cashew nuts,Raisins,Cardamom Powder.
Cook till the vermicelli is done and serve it hot or cold. It tastes great both ways.
Semiya Payasam is usual Dessert at our home. My hubby is a huge Payasam fan. He asked me to make this during a lazy weekend evening.
It was Yum and quite simple to make.
Ingredients
Milk - 1000ml
Sugar - 1/4 Cup (Adjust as per your taste,mine was not too sweet)
Vermicelli - 1/2 Cup
Cashew - 10
Ghee - 1 Tablespoon
Cardamom Powder - A pinch
Raisins - 4
Method
Heat a pan, add a tablespoon of Ghee and saute the Raisins till it is all puffed up. Remove the raisins, add the cashewnuts and saute till they become little golden in colour.
Remove the cashew and add Vermicelli to the pan and saute for 3-5 minutes or till becomes light golden.
In a pan, add the milk and allow it to boil. Once the milk is boiled, add the vermicelli and cook. It approximately takes 12-15 minutes. Keep stirring it between.
Once the Vermicelli is 3/4th cooked, add the sugar, Cashew nuts,Raisins,Cardamom Powder.
Cook till the vermicelli is done and serve it hot or cold. It tastes great both ways.
0 comments:
Post a Comment