Semiya Payasam/ Vermicelli dessert

Semiya payasam is traditional south Indian dessert, prepared for all occasions. It is easy to cook with minimal ingredients.

Ingredients:

Semiya (Vermicelli) : 1 Fistful

Milk: 1 gallon

Sugar: 1/2 cup

Ghee: 2 tbsp.

Cashew nuts

Raisins

Cardamom powder: 1 tsp

condensed milk 2tbsp (Optional)

Preparation:

Heat 1 tbsp of ghee in a thick bottomed pan. Fry cashews in the ghee to a golden color, remove. Add the raisins fry them until they are fluffy, remove. Add the remaining ghee and fry the vermicelli to a golden brown. Add ½ gallon of milk and boil, stir occasionally so that the milk doesnt get burnt a the bottom. When the vermicelli has absorbed all the milk, add some more milk and allow the vermicelli to cook well. It will take approximately 15 minutes. When the vermicelli is fully cooked , add the sugar and remaining milk. Boil for some more time until the payasam is thickened.Add the cardamom powder and condensed milk. Stir for 1 mt. Remove from heat. Garnish with fried cashew nuts and raisins..

Note:

Dont add more vermicelli, Once the payasam cools down it will become thick. U have to keep adding milk to thin it out. Lesser semiya better payasam!!!!

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