Semiya Payasam

Creamy Semiya Payasam with condensed milk – a rich South Indian dessert perfect for festivals and celebrations. Silky, sweet, and irresistibly delicious.

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Prep Time 20

Total Time 20

Course Dessert

Cuisine Kerala

Servings people

Ingredients

1 Cup Vermicelli/Semiya
1 Litre Milk
1 Cup Sugar
1 Tbsp Ghee
1 Tin Milk maid
10-15 Nos. Cashew nuts
10-15 Nos. Raisins
Cardamom powder Pinch

Instructions

Heat a pan and pour little ghee to. When it melts, adds cashew nuts.
Fry well to a golden brown color.
Then add dry grapes and make it slightly fried.
Remove pan from flame and heat another pan.
Add little ghee.
When ghee melts, add vermicelli to it.
Fry to a golden brown color.
Meanwhile keep milk to boil.
When the vermicelli gets fried make sure that milk gets boiled.
Pour half of the milk to the pan.
Stir well in low flame. Close the pan for some time to make the milk and vermicelli a mix.
Check after some time and stir well.
When the vermicelli and milk gets a thicker stage, pour sugar to it.
Stir well.
Then pour the remaining milk to it. Stir well continuously for sometime.
When it gets thicker, add the fried nuts and cardamom powder.
Pour milk maid.
Stir well and when its mixed well, switch off flame.
Our Semita Payasam is ready