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Semiya Payasam
Vermicelli pudding
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
Published 2011
Simple ingredients are used to create this remarkable dessert that is made on all auspicious occasions in South India. The trick to a perfect payasam is to use less semiyan and more milk than you might think you’d need. This pudding has a tendency to thicken as it cools, so you can add more milk to thin it.
Ingredients
¼ cup 50 grams 1 cup 130
Method
- Place a medium nonstick sauté pan over medium heat and add the ghee. When the ghee melts, add the semiyan and sauté for 2 to 3 minutes or until light golden brown. Add the cashews, stir well, and set aside.
- Place a heavy-bottomed nonstick saucepan over high heat and add the milk. Bring to a boil, then add the semiyan and cashews. Stir gently, lower t