Semiya payasam
Ingredients
- 1/2 cup semiya or rice vermicelli
- 3 and 1/2 cups milk
- 1/2 tsp cardamom powder (4-5 pods of cardamom pounded)
- 4 tbsp sugar (adjust to liking)
- 3 tbsp condensed milk
- 10-12 Cashews (halved)
- 2 tbsp Raisins
- 1 tbsp Ghee
Instructions
- Heat a pan, add ghee to it and add cashews and golden fry them, remove from heat and keep it on a plate.
- Next add in the Raisins and sauté it for a few seconds in the ghee, you’ll start seeing it puffs up like a tiny balloon, once it does that remove it from the heat and transfer to the plate along with cashews.
- To the same pan, add the vermicelli or Semiya and roasted it on low - medium flame. Roast it until the vermicelli, changes color slightly.
- Next Measure half of the milk as in the ingredients and add to the pot with vermicelli. Cover the pan with a lid and cook until the vermicelli or semiya is cooked and is soft to touch.
- Once the semiya is cooked, add the rest of the milk and cardamom bring it to a gentle simmer for about 5 minutes.
- Add sugar and condensed milk finally, give it a stir and simmer for 5 more minutes.
- Garnish with the fried cashews and raisins and remove from heat. Serve it Hot or Cold on a special day.
Notes
- Semiya Payasam can be made ahead of time and stayed good for about a week in the refrigerator.
- If you are using whole cardamom pods, you can fish out the cardamom skin before serving so it doesn't come in the way while eating it.