Vermicelli Payasam/Semiya Payasam

Ingredients:

1.Vermicelli-1/2 cup

2.Milk-1 and half cups

3.Ghee-2 teaspoon

4.Sugar-1/4 cup

5.Cardamom powder-little

For tempering:

1.Ghee-1 teaspoon

2.Badam-2 nos (chopped)

3.Cashews-4 nos(Chopped)

4.Dry grapes/kismis-1 teaspoon

 

Method:

v  Heat a heavy pan, add teaspoon of ghee and roast the vermicelli till get golden color .Once the color changes transfer semiya in to diff tray.(To avoid buring)

v  Then, take a same pan add milk, boil it for 10 mins.

v  Now add the roasted Vermicelli.

v  Stir and cook on low flame, can close the lid and cook.

v  Once the Vermicelli done , add the sugar and mix well gently till all dissolves.

v  Add Cardamom powder.

v  Now, heat a small pan with ghee for tempering.

v  Roast badam, cashew & rasins , add to the Payasam.

v  Mix well, now Payasam’s ready to offer god.

Note:

v  Rose essence can be used instead of cardamom.

v  Payasam can be serve in Hot/Cold.

Linking this recipe to Kokila’s ,""Foodies Nest Fasting friday,