Semiya Payasam Easy
Slow-cooked until the milk reduces and turns a gentle pink, this payasam is pure comfort in a bowl. Every Kerala celebration ends with a payasam like this — rich, sweet, and fragrant with cardamom.
Ingredientsfor 4 servings
- 1 Measure Vermicelli Semiya
- 6 Measure Milk
- 100 g Ghee
- 1 Meaure Sugar
- Raisins(Onakka munthiri)(fried in ghee
- Cashewnuts(fried in ghee
- Cardamom powder A pinch (Elakka)
Preparation
Step 1
Fry vemicelli in ghee, until golden brown and set aside.
Step 2
Boil the milk.
Step 3
Add fried vermicelli and cook for 8 - 10 minutes.
Step 4
Add sugar, fried raisins, fried cashewnuts and cardamom powder and Stir everything together thoroughly.
Step 5
Let it bubble for 2 - 3 minutes.
Step 6
Serve while still hot or chilled.
Tip
Never rush the milk reduction by increasing the heat. Scorched milk adds a bitter undertone that ruins the entire payasam.
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