Vermicelli Payasam (Semiyo payasam)
Vermicelli- 1 cup
Milk- 2 1/2 cups
Cardamom powder-1/2 tbspn
Sugar-7tbspn
Milkmaid ( optional)
Ghee-1 tspn
Vanilla essence-1 tbspn
Cashews
Raisins
Preparation
Roast the vermicelli till it gets a golden brown colour. Roast the raisins in ghee till they are plump and cashews till they are light brown colour and keep it aside. Cook vermicelli by adding water (i have cooked by adding half cup milk and one cup water).Add milk after vermicelli is done , allow it to boil.Add cardamom powder,sugar( if you are using condensed milk adjust the sugar according to your taste),vanilla essence and finally add roasted cashews and raisins.
Vermicelli- 1 cup
Milk- 2 1/2 cups
Cardamom powder-1/2 tbspn
Sugar-7tbspn
Milkmaid ( optional)
Ghee-1 tspn
Vanilla essence-1 tbspn
Cashews
Raisins
Preparation
Roast the vermicelli till it gets a golden brown colour. Roast the raisins in ghee till they are plump and cashews till they are light brown colour and keep it aside. Cook vermicelli by adding water (i have cooked by adding half cup milk and one cup water).Add milk after vermicelli is done , allow it to boil.Add cardamom powder,sugar( if you are using condensed milk adjust the sugar according to your taste),vanilla essence and finally add roasted cashews and raisins.
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