Let's learn how to make payasam / semiya payasam. This delicious recipe is very simple and easy to make. INGREDIENTS Milk - 1.6 litres (4 Cups - 400ml cup) Vermicelli / Semiya - 1 cup Condensed Milk (milkmaid) - 1/2 cup Sugar - 1/4 cup (as per taste) Sago - 1/4 cup Ghee - 2 tbsp Cashews - 2 tbsp Raisins - 2 tbsp Cardamom - 3 nos METHOD Roasting Nuts: Melt ghee in a pan and roast cashews first, once the cashews turn golden, add raisins to it and saute until the raisins balloon up. Be careful while roasting the nuts, do not burn them. Once the raisins balloon up, transfer the nuts to a plate. Roasting Vermicelli: In the same pan, add vermicelli and roast until it turns golden. Once roasted, turn off the heat and set it aside. Cooking Sago: Sago will take longer to cook compared to vermicelli. So cook the sago first in some milk or water. I used 1 cup of water + 2 cups of Milk to cook sago. Once it is half done (takes about 15-20 minutes) and becomes half translucent, add vermicelli and cook until the vermicelli becomes soft and fully cooked. By this time, most of the milk will be absorbed by the vermicelli and sago. Making Semiya Payasam: Once both Sago and vermicelli are fully cooked, add sugar and the condensed milk. Mix well and add the remaining 2 cups of milk. Once the payasam comes to a boil add cardamom pods for flavoring and garnish it with the roasted nuts. Crush the cardamom and add to get best results, you can also use cardamom powder. Notes: Once the payasam is cooled or refrigerated, it becomes thick so add hot milk to it before serving to get the right consistency. If you are not using Condensed milk, then increase the amount of sugar
Let's learn how to make payasam / semiya payasam. This delicious recipe is very simple and easy to make. INGREDIENTS Milk - 1.6 litres (4 Cups - 400ml cup) Vermicelli / Semiya - 1 cup Condensed Milk (milkmaid) - 1/2 cup Sugar - 1/4 cup (as per taste) Sago - 1/4 cup Ghee - 2 tbsp Cashews - 2 tbsp Raisins - 2 tbsp Cardamom - 3 nos METHOD Roasting Nuts: Melt ghee in a pan and roast cashews first, once the cashews turn golden, add raisins to it and saute until the raisins balloon up. Be careful while roasting the nuts, do not burn them. Once the raisins balloon up, transfer the nuts to a plate. Roasting Vermicelli: In the same pan, add vermicelli and roast until it turns golden. Once roasted, turn off the heat and set it aside. Cooking Sago: Sago will take longer to cook compared to vermicelli. So cook the sago first in some milk or water. I used 1 cup of water + 2 cups of Milk to cook sago. Once it is half done (takes about 15-20 minutes) and becomes half translucent, add vermicelli and cook until the vermicelli becomes soft and fully cooked. By this time, most of the milk will be absorbed by the vermicelli and sago. Making Semiya Payasam: Once both Sago and vermicelli are fully cooked, add sugar and the condensed milk. Mix well and add the remaining 2 cups of milk. Once the payasam comes to a boil add cardamom pods for flavoring and garnish it with the roasted nuts. Crush the cardamom and add to get best results, you can also use cardamom powder. Notes: Once the payasam is cooled or refrigerated, it becomes thick so add hot milk to it before serving to get the right consistency. If you are not using Condensed milk, then increase the amount of sugar
Comments
Post a Comment