Vermicelli Payasam
Vermicelli Payasam
Ingredients:
- 1/2 Cup : Semiya / Vermicelli (roasted)
- 2 Cup : Water
- 1 Cup : Boiled Milk at room temperature
- 1/2 Cup : Sugar
- 1/2 tbsp : Cardamom powder
- 6 Pieces : Cashew nuts
- 10 Pieces : Dry grapes
- 1 tbsp : Ghee
Instructions:
- Heat 1 tbsp ghee in a kadai.
- Roast cashew nuts and dry grapes till golden. Remove in a plate.
- Roast semiya for 2 minutes. Remove in a plate.
- Roll Boil 2 cups of water in a vessel. Add the roasted semiya.
- Cook in medium flame for 10 to 15 minutes till its soft.
- Add sugar, cardamom powder. Mix well and boil till sugar melts.
- Switch off the flame once payasam becomes thick.
- Add boiled milk at room temperature to the hot payasam. Add half the quantity of milk for thick payasam.
- Lastly add the roasted nuts. Mix well and serve!
