The payasam semiya brings warmth and nostalgia to the table, whether it is an Onam, or a cozy family gathering. Made of roasted vermicelli, milk, sugar ghee and dried fruit, this dessert is quick and rich in taste.
Ingredients:
Instructions:
- Fry dry fruits
- Take a heavy bottomed pan, heat 1 tablespoon of ghee in it . Fry the cashew nuts until golden, then add raisins and fry until they are puffed. Set one side.
- Roast the vermicelli
- Add the remaining ghee in the same pan and roast the vermicelli until a little golden.
- To cook vermicelli
- Pour in milk and bring a gentle boil. Unless the vermicelli is soft, simmer and the milk is slightly thickened.
- Sugar and taste
- Add the sugar and stir until it is dissolved. Sprinkle in cardamom powder and mix well.
- Serving
- At the end , to finish add fried cashews and raisins. Serve hot or cold in brass bowls or coconut shell cups.
Plating Tips:
- Use a banana leaf as a background for a traditional vibe.
- Touch of ghee on top to shine.
- For a fusion twist, add edible rose petals or saffron strands .
