Ingredients:
Vermicelli/Semiya-1 cup
Milk-1/2 litre
Coconut milk or water-1 cup
Coconut milk or water-1 cup
Sugar-1 cup
Ghee-2 tblspoon
Cardamom /Elakka-1 tspoon
Cashewnuts-12
Raisin/Unakka mundhiringa-2 tb spoon
Sago/Chawwari-3 tb spoon
Preperation:
1.Heat a pan.Add a tb spn of ghee and roast cashewnuts,raisin and sago(all seperately) till it turns golden brown and keep it aside.
2.In the same pan add 1 tbspoon of ghee and roast vermicelli for 3 to 4 mints till it turns light brown(if it is not roasted vermicelli) and keep it aside.
3.In a cooking vessel add cocunut milk or water,add roasted vermicelli into it and let it cook completely.
4.Once vermicelli is done in coconut milk or water add milk and heat it for 5 minutes.Stir once in a while.
5.Add cardamom,toasted cashewnuts,raisin and sago into it.
Serve it:)
Cooking tips:
The payasam gets thickened when refrigerated.Add warm milk into it and stir it in such condition.
3.In a cooking vessel add cocunut milk or water,add roasted vermicelli into it and let it cook completely.
4.Once vermicelli is done in coconut milk or water add milk and heat it for 5 minutes.Stir once in a while.
5.Add cardamom,toasted cashewnuts,raisin and sago into it.
Serve it:)
Cooking tips:
The payasam gets thickened when refrigerated.Add warm milk into it and stir it in such condition.
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