milk payasam

In this section different varieties of payasam is discussed.

vermicelli or semiya payasam

In a 2 tsp. of ghee, fry the vermicelli to a reddish brown and keep aside.
In a vessel add 100 ml of water to this add sugar and keep boiling until the sugar dissolved well.
Now add the boiled milk to the vessel keep boiling for 3 to 5 minutes.
Add the fried vermicelli to this vessel and mix well without lumps will be formed.
When the vermicelli is cooked well remove from the fire.
Now add powdered cardomom and kesari powder (saffrons and pachaikarpuram may be added as flavourings) to a small quantity of milk and mix well with the payasam.
Fry the cashewnuts and raisins in a tsp of ghee and add to the payasam.
If available milk can be used in place of water for boiling vermicelli then you will get a milk payasam.