Ingredients and quantity
- Milk – 500 ml.
- sugar: 100 gms.
- Vermicelli (Semiya)- 40 gms.
- Cashew nuts – 10gms.
- Raisins – 10gms.
- Cardamom- 2gms.
- Ghee (clarified butter) – 10gms.
- Grated coconut: 20gms.
Method of preparation
- Adding one teaspoon ghee (clarified butter) roast the cashew and raisin and set aside. If vermicelli is not roasted, you will have to roast it lightly in the remaining ghee.
- Allow the milk to boil on high heat in a thick bottomed vessel. When it starts to boil, stir it for 5 minutes. Reducing the heat to medium add the roasted vermicelli and let it cook for another 5 minutes. Add the sugar, cardamom powder, grated coconut and cook for a couple of minutes. Garnish with raisins and cashew nut and serve hot.
Semiya Payasam