Yipee!!!!! Very very proud to announce the 200th post! It has been about 3 months since we started this online cookbook...
This calls for a sweet celebration....Here is our lovely Semiya payasam recipe...
A big 'Thank U' to all the authors and contributors for their awesome recipes and appetizing pictures!
Photo Courtesy: Aarthi (my sister)
Recipe Courtesy: Padmini, Aarthi
Semiya/ Vermicelli - 1 cup
Water- 2 cups
Milk - 1+ 3 cups
Sugar-1 cup (you can add 1/4 cup more if you like it very sweet)
2 tbsp raisins
3 tbsp cashews
1+2 tsp ghee
A pinch of orange food colour- optional
Elachi (cardamom) powder 1/2 tsp
Roast semiya with a tsp of ghee till it slightly changes colour. Keep aside.
Add water and 1 cup milk and bring it to a boil
Stir in the roasted semiya and allow it to cook completely
Add sugar and mix well.
Add the remaining milk, elachi powder, colour (optional) and saffron
Boil till it starts to thicken.
Fry cashews and raisins in another pan with some ghee. Transfer it to the payasam!
Enjoy payasam hot or cold!