Name: Semiya Payasam Recipe
Total time: 20 min
Yield: 4
Cuisine: South Indian

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An awesome dessert for your guests or for special poojas. You can make this easily with ingredients you will usually have in your kitchen. If you suddenly have guests over this can be your go to dessert. 

How to make Semiya Payasam Recipe

Deepika Narayanan

Crawler

South Indian

<p>An awesome dessert for your guests or for special poojas. You can make this easily with ingredients you will usually have in your kitchen. If you suddenly have guests over this can be your go to dessert. </p>

Broken cashews

Raisins

Broken almonds

Ghee

Vermicelli

Milk

Heat the ghee in a tawa and add the broken cashews and raisins. Fry them until the cashews turn to light brown color. Ensure not to burn. I might let it brown a little too much so you can switch off sooner. Transfer them to a bowl and try to keep the ghee in the tawa.

step 1

Now add the vermicelli and roast them until it changes color. Again ensure not to burn them. You can also find the roasted vermicelli in the stores. If you are using the roasted one, you can skip this step.

step 2

Once it is roasted, add a cup of milk until the vermicelli is almost cooked. It does get bigger as it absorbs the milk. This usually takes about minutes. Now add the remaining milk and let it simmer for a minute

step 3

Add the sugar and cardamom powder and mix well. Now the amount of sugar can be increased if you like it more sweet. But it is safer to add less first and then increase it as you like.  I feel ? cup sugar is sweet enough for me. Switch the stove once the milk starts boiling for a few minutes. Finally add the dry fruits and serve it hot. It does tend to get thickened if you don?t eat immediately. You can add little milk when you are heating it up again and if needed more sugar as well.

step 4

BonGong

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Semiya Payasam Recipe

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