Semiya Payasam
A delightful South Indian classic, Semiya Payasam is a creamy and luscious dessert that warms the soul. Roasted vermicelli cooked in sweetened milk with a touch of aromatic cardamom, topped with crunchy cashews and plump raisins, this dish is a comforting treat for any occasion.
— Constant Cookbook
Ingredients
- roasted vermicelli (semiya) - 1 cup
- milk - 1 ½ litre
- sugar - ¾ cup or to taste
- ghee - 1 tbsp
- cashew nuts - 2 tbsp
- raisins - 1 tbsp
- cardamom powder - ¼ tsp
- Roasted vermicelli is available in super markets.
- If it is not available, roast ordinary vermicelli in a little ghee and use.
Instructions
- Boil the milk, add semiya and cook for 5-6 minutes. Or till the semiya is soft.
- Add sugar and simmer for 2-3 minutes.
- Fry cashew nuts and raisins in ghee and add to the payasam.
- Add Cardamom powder. Serve hot or cold.
Yield
Serves 2
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