Saturday, June 19, 2010

SeMiya PaYaSaM

Thin vermicilli 200gms
Sugar 3 cups
Milk 1 litre
Ghee  3 tbsp
Cashew nuts 50gms
Black raisins 50gms
Cardomom powder 1tsp

Take a heavy bottom flat vessel. Add the ghee. Fry the cashew till golden brown and remove. Add the raisins and stir for a minute and remove. Add the vermicilli and roast till golden brown. Add more ghee if required. Add the sugar and stir for 5 minutes. Add the milk and stir on low flame. Check if the vermicilli is cooked. It should be just done. Add more sugar if needed. Keep on stirring till the mixture starts getting thick. Turn off the gas. Add the fried cashew nuts and raisins. Add the cardomom powder and keep covered. Can be served hot or chilled.

N.B If the mixture gets thick add some boiled milk to the payasam.

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