|1.||Semiya / shavige / vermicelli 1 cup|
|2.||Milk 4-5 cups|
|3.||Ghee / clarified butter 2 teaspoons|
|4.||Sugar 1/2 a cup or to taste|
|5.||Cashew nuts 2 tablespoons|
|6.||Dry grapes / raisins 2 tablespoons|
|7.||Cardamom / elaichi powder 1/8 teaspoon|
|8.||Elaichi / cardamom / elakki powder 1/4 teaspoon|
|9.||Water 1 cup|
milk in a utensil. Keep aside.
It is better to boil the milk. Otherwise, when you add sugar to it, the milk may curdle.
ghee in a thick-bottom utensil.
Add cashew nuts and dry grapes. Fry till the cashewnuts turn to golden brown.
Remove the cashew nuts and grapes. Keep aside.
the same utensil, fry semiya / shavige /
vermicelli till it turns to golden brown.
2 cups of boiling milk and 1 cup of boiling
Cook till the semiya becomes soft.
the remaining milk and sugar. Boil for 3-5
the fried cashew nuts and grapes.
Add cardamom powder.
Switch off the stove. Let the semiya absorb most of the milk.
Semiya payasam / vermicelli payasam / shavige payasa is ready.
|TIPS||How to make Semiya Payasam?|
|1.||You can cook the semiya entirely in milk, without adding water. Note, however, you may have to cook the semiya for more time, depending on the semiya.|
|2.||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.|