Semiya Payasam/Vermicelli Payasam

Ingredients

1.Semiya/vermicelli-1 cup

2.ghee-2 tsp

3.cashewnut-5 to 6 pieces

4.Raisins-5 to 6 pieces

5.water-3 cups

6.sugar-1 cup

7.Elachi powder- a pinch

8.Milk-1 cup

Method

1.In a dry pan add ghee and then add cashewnut and raisins and allow it cook until its color changes to golden brown.

2.Then transfer the cashewnut and raisins into a bowl.Then add semiya/vermicelli in to a pan and roast it until its color changes to golden brown(Stir it constantly so that its color does not changes to black).

3.In a bowl add water and allow it to boil,then add roasted semiya.vermicelli and allow it to cook until the semiya/vermicelli becomes soft.

4.Then add sugar and elachi powder and allow it to cook for another 2 to 3 mins.

5.Then add milk and allow it to cook until it comes to boil.

6.Then add roasted cashewnuts,raisins to the pasyasam and garnish it.

7. Semiya Payasam/Vermicelli Payasam is ready to serve.

Semiya Payasam/Vermicelli Payasam is usually a dessert/done on auspicious day for nyveidhayam.

Tips

1.Payasam gets thicker as the time passes so if you want to thin it add the bowled milk and cook it for 2 mins and stir it well.