Semiya payasam recipe

Vermicelli pudding

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Heat a heavy bottom pan with 1 tablespoon ghee.

Add 12 to 15 cashew nuts and fry till lightly golden.

Next add 1 to 2 tablespoons sweet raisins.

Saute till they turn plump.

Remove these to a plate and keep them aside.

Add another tablespoon ghee and add ¾ cup semiya to the same pan.

Roast the semiya till slightly golden on a medium flame.

Pour 4 cups milk to the pot.

Bring the milk to a boil on a low to medium flame. Stir and make sure there are no lumps.

Keep stirring and cook on a medium heat to prevent burning.

Cook till the vermicelli is fully soft cooked. Keep stirring to prevent burning.

Add ½ cup sugar and cook on a low heat until the semiya payasam turns thick.

Next add ½ teaspoon cardamom powder. Remove from heat when it is of a thick pouring consistency.

Semiya payasam will thicken upon cooling.

Garnish with nuts and raisins. Serve semiya payasam warm or chilled.

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