semiya payasam... this is one of the recipe that is very frequently prepared at my home on auspicious days like thursday, friday and saturday... why i call these days auspicious is because my mom does special pooja's on these days of week and prepares a sweet dish as prasadam... so it is been a tradition of making sweet dishes on these days and when ever my mom asks for my opinion i tell her to make this recipe... and even when my mom is out of town and i have to cook some sweet dish this is the recipe i prepare because it is simple to make and tastes yummy...
TIME TAKEN: 20 - 30 MINS, SERVES: 4
INGREDIENTS:
SEMIYA
(VERMICELLI)
|
1
CUP
|
MILK
|
3
CUPS
|
SUGAR
|
1
CUP
|
WATER
|
3
CUPS
|
GHEE
|
2
TBSPS
|
CASHEWS
|
AS
DESIRED.
|
CARDAMOM
POWDER
|
A
PINCH
|
METHOD:
Ø In
a vessel boil 3 cups milk until it becomes half, on low flame and allow it to
cool.
Ø Heat
ghee in a pressure pan and roast the cashews. Now add vermicelli and roast till
light brown. Now add 3 cups water and pressure cook it for 1 whistle and off
the gas.
Ø Once
the pressure is released open the lid, add sugar and cardamom powder and cook
till sugar melts and it starts boiling and off the gas.
Ø Allow
the semiya to cool and add the boiled milk to it and stir it.
Allow it to rest for half an hour
and serve it, the payasam gets thicker as the time passes…
SUGGESTIONS:
ü Can
add more dry fruits like dry grapes, badam as desired.
ü Can
also add more milk if you feel the payasam is too thick.
ü You
can also cook the vermicelli normally, because it cooks faster in pressure pan I
have cooked in it. If cooking normally add 1 more cup water.
ü You
can also add milk maid if desired. If adding milk maid reduce the amount of
sugar accordingly.
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