Umami Recipes
Umami Recipes

Ganesh Cookbook

Semiya Payasam

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servings

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total time

Ingredients

170 gm Broken Vermecelli

6 cups Water

½ litre Boiled Milk

1 tin Condensed Milk

¾ tsp Cardamom Powder

2 tbsp Ghee

¼ tsp Saffron

15 Cashew

15 Raisin

Directions

Add 1 tbsp ghee into a hot pan and roast vermicelli until lightly golden colour. Put the roasted vermicelli set aside.

In the same pan, boil water.

Add roasted vermicelli into boiling water and allow to cook. It make take 5-7 minutes to cook.

Once cooked add boiled milk and stir well.

Add sugar and stir continuously to ensure sugar is dissolved.

Add condensed milk and stir occasionally until it start to boil up.

Remove vermicelli from the stove and add cardamom powder and saffron.

In a small pan, heat 1 tbsp of ghee and roast cashews and raisin. Then add to the cooked vermicelli.

Payasam is ready.

Notes

You may skip cashew and rasin step if you don't like them.

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servings

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