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Tuesday, 15 September 2009



This Semiya Payasam is dedicated to my lovely anonymous reader who requested for sweet dessert.


Ingredients
Fine Vermicelli-100gms
Full Milk-1/2 liter
Sugar powdered-250gms
Cardamom crushed-2
Saffron- pinch
Cashew nuts-few
Raisins-few
Water-1/4cup
Ghee-2tbsp

Fry vermicelli in ghee till light brown. Mix water to the milk and bring to boil, when boiling add the saffron, vermicelli and crushed cardamom. When the vermicelli cooks it will start floating on top. At this point add the powdered sugar. Allow the payasam to become little thick, meanwhile fry cashews and raisins in ghee. When the payasam is thick add the fried cashews and raisins. Serve hot or cold as preferred.

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