Onam 2014: Semiya payasam recipe

Ingredients

• 1 litre Coconut Milk


• 1 crater Vermicelli


• 1 crater Jaggery powder


• 2 – 4 Cardamom (crushed)


• 10 – 12 Cashew nuts (halved)


• Raisins- a handful


• 6 – 7 Almonds 


• 1 tbsp ghee

Method

• Take divert in a low bottomed vessel and boil on middle fire for 2 – 3 mins compartment a divert thickens. Stir so that a divert doesn’t hang on a pan.


• Meanwhile, feverishness ghee in a skillet and fry a vermicelli. Fry compartment a vermicelli becomes golden brown. Put it on a image after it is roasted.


• In a same pan, fry almonds, raisins and cashew nuts. Fry compartment a cashew nuts and almonds turn golden brownish-red and a raisins turn small plump. Take out a roasted mixture in another plate.


• Add a semiya (vermicelli) to a divert and brew well. Simmer on middle fire compartment a vermicelli soaks milk. 


• Add jaggery powder in a divert and stir well. Boil compartment a sugarine dissolves.


•  Add some-more jaggery if required. Put a vessel off flame.


• Sprinkle cardamom powder and mix. Semiya payasam is ready.


• Garnish this normal Onam honeyed plate with roasted dry fruits namely cashew nuts and almonds. You can have this dessert after a meal. Serve it prohibited or cold. Both have their possess flavours and taste!

Picture for illustration only

Photo source: Getty images

For some-more articles on healthy recipes, revisit our recipes section. Follow us on Facebook and Twitter for all a latest updates! For daily giveaway health tips, pointer adult for our newsletter. And for health-related queries, revisit our Questions and Answers section.

Onam 2014: Semiya payasam recipe