Semiya Payasam (Vermicelli Pudding)
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Semiya Payasam (Vermicelli Pudding)

Semiya Payasam is the favourite among all. It is one of the easiest puddings to prepare.

Meenakshy Ramachandran

Ingredients

6-serving
  1. 2 Cups Vermicelli
  2. 1 Litre Milk
  3. 50 Grams Raisins
  4. 50 Grams Cashewnuts
  5. 2 Tablespoons Ghee
  6. 1 Teaspoon Cardamom powder

Method

30 mins
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    In a vessel, add 1 tablespoon ghee. Add vermicelli to it and roast it till turns golden brown in color.

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    Add 1/2 litre milk and 1 cup of water to it and allow it to boil for 10-15 minutes. Keep stirring.

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    When the vermicelli starts getting cooked, add the remaining 1/2 litre of milk and sugar and heat it till it turns thick.

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    When the mixture turns thick, add cashew nuts and raisins roasted in ghee to it. Add cardamom powder and a spoon of ghee and mix well.

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    Allow the payasam to cool. After it cools down, refrigerate it and serve cold.

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