Semiya Payasam

Semiya or vermicelli payasam is simple and delicious dessert and is truly delectable.It has  very simple procedures like roasting the vermicelli in ghee till it slightly changes color and then slowly allowing to cook in milk and sugar till milk is reduced and it attains a slight creamy consistency.When ever its time for celebration or festival I make this payasam because it is the easiest and also my favorite.I made this for Vishu along with sweet boli and the combination was divine. Boli is very popular in southern Kerala and is served along with pal payasam or semiya payasam during Sadhya. For the boli recipe click here.

Ingredients

Semiya/Vermicelli- 3/4 cup
Whole milk- 4 cup
Condensed milk- 1/3 cup
Sugar- 1/2 cup
(adjust according to your taste)
Cashews and raisins- 1/4 cup
Cardamon powder-1/2 tsp
Ghee- 2 1/2 tsp

Heat two tsp of ghee in a pan and roast cashew nut till golden brown and raisins till they pop up and keep aside. In the same ghee roast semiya till golden brown. Allow this to cool a bit. Add warm milk and stir occasionally. Allow the semiya to cook completely before adding sugar and cardamom powder. When it starts thickening add condensed milk and simmer for a few more minutes. Garnish with ghee fried cashew nuts and raisins.

Try this
Hope you will all enjoy