Milk Payasam

Milk Payasam/Kheer with Semiya or Vermicelli ~Indian Sweets

Dear Friends,

Semiya Payasam with Vermicelli, mmm… Yammy I like it J

Ingredients:

Semiya or Vermicelli        – ½  or ¼  Cup
Water                             - 1 ½ Cups

Sugar                              –  ½  or ¼ Cup

Cardamom or Elachi        – 4 to 6

Milk                                 - 1 or 1 ½ Cup

Ghee                               – 2 Table spoon (Nearly)

Cashew nuts                    - 50 gms

Raisins                             - 50 gms

Rose Essence                  – 4 drops (Optional)

Or

Rose Water                     - 1 Table spoon (Optional)

Procedure:

1. Add Ghee in a fry pan with medium flame, after ghee melted, add cashew nut and raisins. Stir the dry fruits continuously till raisins pop up like balloon remove the pan from the stove. Separate the dry fruits from ghee and collect it in a bowl.

2. In the same pan with the remaining ghee, add Vermicelli and fry it till semiya gets light golden brown color. We get roasted Vermicelli’s in the market, for those vermicelli’s this step 2 is not needed.

3. In a sauce pan, take pour two cups of water and when the water becomes warm add the vermicelli into this and stir it often, once the semiya is cooked trun of the flame.

4. Now mix sugar and cardamom powder into the boiled semiya preparation. Then add boiled milk (hot or cold)

5. Finally add roasted dry fruits and rose essence.

You can serve it hot or cold.

Hope you will make and enjoy eating this yummy recipe.