Ingredients:
Semia (roasted)
|
½ cup
|
Sugar
|
little less than ½ cup
|
Milk
|
3 cups
|
Cardamom powder
|
¼ tsp
|
Cashew
|
few broken
|
Ghee
|
1 tsp
|
Method:
- Heat a thick bottomed kadai with 1 tsp of Ghee. Fry Cashew pieces in low flame till slightly roasted. Remove and keep aside.
- In the same kadai, pour Milk and bring it to a boil. Add Semia (vermicelli) and stir in high flame continuously to avoid forming lumps for 2-3 minutes. Then lower the flame and cook till semia becomes soft (it should break when pressed with finger).
- Now add Sugar and mix well. Raise the flame and wait till it comes to a boil. Again lower the flame. Add Cardamom powder and fried Cashews. Mix and cook for another 2 minutes and switch off the flame. Cover with a lid with little opening and keep as it for 5 minutes.
- Now transfer into a bowl. Rich creamy Semia Payasam is ready. Serve hot or cold.
