Semiya Payasam Recipe - IngredientsPreparation Time :10 mins | Cooking Time : 20 mins | Serves : 2Recipe Category: Dessert | Recipe Cuisine: South Indian

Semiya(Vermicelli) - 1 cupBoiled Milk -2.5 cupsSugar - 3/4 cupCardamom powder - 1/2 tspCashews - 2 tsp chopped roughlyRaisins - 1 tspGhee -2 tspMethod:

Heat ghee in a nonstick pan, toast cashew and raisins to golden brown. Set aside. In the same pan, dry roast vermicelli until slightly golden brown. Then add milk. How to make semiya payasam - Step1 Allow it to boil until the vermicelli turns soft, then add sugar.Let it simmer for 2mins until milk gets thick.Alternatively you can cook the vermicelli seperately in boiling water(after roasting) and then add it in this step. How to make semiya payasam - Step2 Give a quick stir and cook in simmer for another 3-5mins. Then add toasted cashews and raisins, cardamom powder and switch off. Serve hot or cold. How to make semiya payasam - Step3

Semiya PayasamI love the payasam in both ways either warm or cold. Vadai dunked in payasam - heavenly combo.Hubby likes elachi flavour and dislikes the saffron so skipped it. The more the milk simmered, it gives a rich and creamy taste.Vermicelli Kheer RecipeMy Notes:

I like the semiya being cooked in milk itself which gives a nice creamy taste o the payasam but alternatively you can cook in water then add it to the payasam as well. You can also use saffron(1tsp) and condensed milk(1 tbsp) for a more unique and rich taste. The payasam tends to get thicker as it rests down. So add more milk if you want while serving. You can add any nuts of your choice.Skip raisins if its not your preference. Pressure cooking rajma till nice soft and then simmering in the gravy makes the bean absorb the gravy well.