Semiya Payasam (Desert made with Vermicelli )

By pauljoseph
November 4, 2010
2 Comments


Author Notes: Traditional South Indian recipepauljoseph

Serves: 2

Ingredients

  • Ghee : 3 tsp
  • Semiya( Vermicelli) : ½ cup
  • Milk : 3 cup
  • Sugar : ½ cup
  • Raisinn : few
  • Broken raw Cashew : few
  • Cardamom : 2 nos

Directions

  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.

More Great Recipes:
Spring|Summer|Fall|Winter|Dessert

Reviews (2) Questions (0)

2 Comments

luvcookbooks November 4, 2010
this dish was immortalized by mfkfisher in the art of eating <br />always have wanted the recipe <br />thanks, pauljoseph <br />you're the best!
 
Author Comment
pauljoseph November 4, 2010
luvcookbooks "I can't thank you enough". I suppose to say thank you in tons