06 January, 2012

Vermicelli Payasam/Semiya Payasam





Ingredients:
1.Vermicelli-1/2 cup
2.Milk-1 and half cups
3.Ghee-2 teaspoon
4.Sugar-1/4 cup
5.Cardamom powder-little

For tempering:
1.Ghee-1 teaspoon
2.Badam-2 nos (chopped)
3.Cashews-4 nos(Chopped)
4.Dry grapes/kismis-1 teaspoon

 
Method:
v  Heat a heavy pan, add teaspoon of ghee and roast the vermicelli till get golden color .Once the color changes transfer semiya in to diff tray.(To avoid buring)
v  Then, take a same pan add milk, boil it for 10 mins.
v  Now add the roasted Vermicelli.
v  Stir and cook on low flame, can close the lid and cook.
v  Once the Vermicelli done , add the sugar and mix well gently till all dissolves.
v  Add Cardamom powder.
v  Now, heat a small pan with ghee for tempering.
v  Roast badam, cashew & rasins , add to the Payasam.
v  Mix well, now Payasam’s ready to offer god.
Note:
v  Rose essence can be used instead of cardamom.
v  Payasam can be serve in Hot/Cold.


Linking this recipe to Kokila’s ,""Foodies Nest Fasting friday, 
                                                             

5 comments:

  1. Nice preparation.Thanks for linking it to the event.

    ReplyDelete
  2. This looks yummy..You have made it awesome.

    Aarthi
    http://yummytummy-aarthi.blogspot.com/

    ReplyDelete
  3. My Fav Payasam...looks so delicious n tempting...try adding with roasted n powdered nuts, def u will love it :)
    Spicy Treats
    OnGoing Event ~ Dish It Out-Brinjal n Garlic

    ReplyDelete
  4. My daughter goes nuts for this payasam...looks really creamy and yum.

    ReplyDelete

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