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Wednesday, December 26, 2012

Semiya paal payasam/seviyan(vermicelli kheer)/Vermicelli milk pudding

semiya paal payasam
semiya paal payasam


Ingredients:
Semiya/Vremicelli/Seviyan
½ cup
Milk(boiled)
4 cups
Sugar
1 cup(or more)
Cashew nuts
Few
Raisins
Few
Cloves
3
Cardamom
3
Ghee
Few

How to make semiya payasam:
  • Fry the cashew nut and raisins separately in ghee and keep it aside.
  • Roast the seviyan in ghee till it become little brown.
  • Cook it in the boiled milk. When it became soft add sugar, cashew nuts, raisins, broken cardamom and cloves.
  • Remove the flame when sugar dissolves completely.

Notes:
  • If you need it to be thick boil the Sabudana / Javvarisi / Sago / Tapioca pearls till it become transparent and add while boiling the seviyan.
  • If you want to add more milk you can add and stir even after removing it from flame.
  • While frying the raisins it will rise like a small ball. At once remove it from flame.

For more dishes visit indian recipes

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