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

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