Ingredients
Vermicelli/semiya – 200gm
Milk – 2 ltrs
Condensed milk – 1 tin
Sugar – 5tbsp
Cashew nuts & raisins – 1/2 cup each
Cardamom – 2 big, crushed
Ghee/clarified butter – 2 1/2 tbsp
Method of preparation
Heat 2 tbsp ghee in a bottom heavy pan and roast the semiya till golden brown. Add milk to it and cook on low flame till semiya is fully done. Keep stirring in between. Add condensed milk and sugar and stir, till it is well combined with milk. Add crushed cardamom and remove from fire.
Heat 1/2 tbsp ghee in a pan and fry the cashew nuts, when it becomes golden brown, add raisins. Add the fried cashews and raisins to payasam. Serve hot or chilled.
Note: Since one tin condensed milk is used, this payasam is rich and has a creamy texture.If you prefer less creamier payasam substitute condensed milk with 2 cups sugar.
Adjust the quantity of sugar and condensed milk to suit your taste. The quantity prescribed above gives a medium-high sweetened payasam.
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