Semiya payasam

Semiya payasam is an easy and delicious Indian sweet dish made with vermicelli. This is a healthy variation that can be prepared in twenty minutes.

Ingredients

Roasted Vermicelli, 120 g
Milk, 4+1 cups
Water, 2 cups
Sago, 1 tbs
Ghee, 3 tbs
Cashew nuts, 20 nos.
Raisins, 10 nos.
Jaggery powder, 100 g
Cardamom powder, 1 tsp
[Optional] Saffron, a pinch

Preparation

• Boil four cups of full cream fresh milk and one cup of water in a sauce pan and set aside.
• Boil one cup of water and add washed sago. Boil it another 4 to 5 minutes until sago cooks completely and looks transparent.
• Heat ghee in a thick kadai or pan until it melts. Add washed cashews and roast until golden brown. Then remove with a slotted spoon and set aside. Add raisins and sauté until they plump up, set aside.
• In the same ghee, roast the vermicelli for two minutes to remove the raw smell. Add boiled milk and stir continuously for ten minutes on low flame, until semiya softens. Make sure to avoid the milk from sticking to the bottom of the pan.
• Add cooked sago and jaggery, mix well and stir continuously for five more minutes.
• Add one cup of milk and just boil. Remove from flame.
• Sprinkle cashews, raisins, cardamom powder and saffron.

Ready to enjoy warm or cold. Store in the fridge for 2-3 days. Add hot milk to loosen consistency. Thank you :)