/ shavige / vermicelli 1/2 cup, heaped, thin variety
Semiya / shavige / vermicelli 1/4 cup, heaped, thick variety
|2.||Milk 2-and-1/2 to 3 cups|
|3.||Ghee / clarified butter 2 teaspoons|
|4.||Sugar 1/4 a cup or to taste|
|5.||Cashew nuts 1 tablespoon|
|6.||Dry grapes / raisins 1 tablespoon|
/ almonds 10-12
|8.||Elaichi / cardamom / elakki powder 1/4 teaspoon|
ghee in a thick-bottom utensil.
cashew nuts when ghee becomes slightly hot.
Fry for a few seconds.
Add dry grapes.
Fry till the cashew nuts turn golden brown.
Remove the cashew nuts and grapes. Keep aside.
the same utensil, fry semiya / shavige /
vermicelli till it turns to golden brown.
Use two spatulas to fry the semiya easily.
Switch-off the stove.
about 2-and-1/2 cups of hot milk slowly and carefully.
Switch-on the stove.
Cook till the semiya becomes soft.
Do not cover the utensil tightly.
If the mixture is thick, add more milk.
You should see the milk in the liquid form while cooking the mixture, because as the mixture cools the semiya absorbs the milk and becomes thick.
Cook for 3-4 minutes.
the fried cashew nuts and grapes. Mix.
Add cardamom powder.
Switch off the stove.
Let the semiya absorb most of the milk.
fry badam till their color changes slightly.
Grind or pound badam to a coarse powder.
Add badam powder.
Semiya payasam / vermicelli payasam / shavige payasa is ready.
|TIPS||How to make Semiya Payasam?|
|1.||If you wish you can a mixture of water and milk, instead of using milk alone.|
|2.||You may have to cook the semiya for more time, depending on the type of semiya.|
|3.||To make the semiya payasam taste richer, add about 1/2 a cup of Milkmaid. Because it already contains sugar, use additional sugar only as required.|
|4.||If the payasam becomes very thick, add more boiled milk and mix before serving.|