Semiya Payasam Recipe

Cooking Directions

• STEP 1.In a pan, heat ghee and roast the vermicelli until golden brown.
• STEP 2.In another pan, heat milk and bring it to a boil.
• STEP 3.Add the roasted vermicelli to the boiling milk and cook until the vermicelli is soft.
• STEP 4.Add sugar, cardamom powder, and saffron strands. Mix well until the sugar dissolves.
• STEP 5.Simmer for a few minutes until the payasam thickens.
• STEP 6.Garnish with roasted nuts and serve warm or chilled.

Cooking Tips

• Roasting the vermicelli in ghee adds a nice flavor to the payasam.
• You can add condensed milk for a richer and creamier texture.
• Adjust the sweetness according to your preference.

Storage and Serving

• Store the leftover payasam in the refrigerator for up to 2 days.
• Reheat before serving or enjoy it chilled.
• Serve in small bowls or cups as a dessert.