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Articles: Recipes | Semiya Payasam
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| Ingredients: | | | | | Semiya Vermicelli | : | 200gms | | | Milk | : | 500 ml | | | Sugar | : | 300 gms | | | Cashew & Kismiss | : | 50 gms | | | Ghee | : | 2 tbsp | | | Elachi Powder | : | ½ tsp | | | Garam Masala Powder | : | ½ tsp | | |
| | Preparation: | | | | First heat ghee in a thick bottom saucepan and roast cashew and kismiss and keep it aside to garnish. Roast vermicelli in that ghee in low flame till it becomes brown. Boil a big glass of water seperately add to vermicelli and cook it for 10 min in low flame. | | | | Boil milk seperately for more taste and add it when vermicelli becomes soft. cook for 10 min and add sugar to it cook 10 more minutes and garnish with cashew & kismiss and elachi powder. | | | | The tastiest Semiya Payasam is ready to serve. It can be served as hot or cold. |
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