Semiya Payasam (Desert made with Vermicelli )

By • November 4, 2010 • 2 Comments



Author Notes: Traditional South Indian recipepauljoseph

Serves 2

  • Ghee : 3 tsp
  • Semiya( Vermicelli) : ½ cup
  • Milk : 3 cup
  • Sugar : ½ cup
  • Raisinn : few
  • Broken raw Cashew : few
  • Cardamom : 2 nos
  1. In a pan heat 2 tsp of ghee and fry the Vermicelli lightly browned . Set aside.
  2. In a separate pan bring the milk and 1 cup water to boil. Add the fried pasta and continue boiling for 5 min. Add the sugar and simmer, stirring frequency to prevent the semiya from sticking to the bottom ( 20 to 25 min ) the mixture is done when it reach the consistency of heavy cream.
  3. Fry the raisin and cashew nuts in the remaining 2 tsp ghee until lightly browned. Add these and the cardamom to the milk , stir and remove from the heat.
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Birthday_2012

over 3 years ago luvcookbooks

Meg is a trusted home cook.

this dish was immortalized by mfkfisher in the art of eating
always have wanted the recipe
thanks, pauljoseph
you're the best!

52

over 3 years ago pauljoseph

luvcookbooks "I can't thank you enough". I suppose to say thank you in tons