Semiya payasam

Von Swasthi's Recipes · 30 Min.

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Zubereitung

1. Heat half the ghee in a heavy-bottomed pot. Fry the cashews until golden, then add the raisins and fry just until they plump. Take them out and set aside for garnish.
2. Add the rest of the ghee to the same pot and roast the semiya on low to medium heat until slightly golden. Skip this if the semiya is already roasted.
3. Pour in the milk and bring it to a boil on low to medium heat.
4. Cook the vermicelli until fully soft, stirring often so it does not burn.
5. Add the sugar and cook on low heat for 3 to 5 minutes until thick.
6. Stir in the cardamom powder and turn off the heat when it reaches a thick pouring consistency; it thickens more as it cools.
7. Garnish with the fried cashews and raisins. Serve hot or chilled.

Zusammengefasst aus dem Video von Swasthi's Recipes. Schau es dir für die Details an.

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