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Semiya Payasam(Vermicelli Pudding)

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Semiya Payasam(Vermicelli Pudding) - A tasty preparation of milk and vermicelli sweetened with sugar.
Bookmark and Share Semiya Payasam(Vermicelli Pudding) : South Indian : Pudding/Payasam : Recipe
Date Added: July 4, 2008 Season: Birthday
Category: Pudding/Payasam Prep. Method: Broil
Calories:   Dish Type: Soup / Chili
Serves: 4 Cuisine: South Indian
Prep. Time: 20 mins    
Rating: (3)  
Semiya Payasam(Vermicelli Pudding) - Ingredients:

Vermicelli(Semiya)  200 gms
Ghee 4 tbsp
Cashewnuts(kaju)  5 nos
Raisin(kishmish) 10 nos
Milk 10 cups
Sugar 2/3 cup
Green Cardomom crushed 5 nos
Saffron ,dissolved in 2 tbsp of warm milk  1 tbsp.

Semiya Payasam(Vermicelli Pudding) - Directions:
  1. Fry the cashew nuts and raisins 2 tbsp ghee and keep aside.

  2. Fry the vermicelli in the remaining ghee till it turns redish;keep aside.

  3. Boil the milk in heavy bottomed vessel until the milk is reduced to half its quantity.Add the fried vermicelli and simmer until the vermicelli cooks fully.

  4. Add the sugar and green cardamom powder;Simmer for another 3 minutes until the sugar dissolves completely.

  5. Add the fried cashew nuts,raisins, and saffron mixture,mix well. Serve hot or cold.

  6. Variation :To make aval(beaten rice) payasam,proceed as above except substitute vermicelli with 50 gms of fried beaten rice.

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