• How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes

Semiya payasam

1 cup of semiya/vermicelli
3 cups boiled milk
1 – 2 cups sugar
1/2 tsp cardamom powder
2 tsp ghee
10-15 cashews
Directions
In pan heat ghee add the cashews and roast them until they turn gold in colour, remove and keep it aside.
In the same pan, add the semiya/vermicelli and roast them slightly.
In a heavy bottomed vessel, cook the vermicelli with 1 cup of water or with sufficient water needed to cover it.
When the vermicelli is cooked, keep the flame low and add the milk along with sugar, stir it well
Allow it to cook for about 10-15 minutes, until the payasam thickens up slightly.
Mix gently in the cardamom powder and roasted cashews.