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Thursday, February 9, 2017

SEMIYA PAAL PAYASAM / VERMICELLI KHEER / SEMIYA PAYASAM

How to make semiya payasam, How to make vermicelli kheer, How to make semiya paal payasam

I launched this blog nine years ago. Yes, my blog is 8 years old and stepping into the 9th year. I am happy to share on my Blog Anniversary, the stats google gives me. Over this period of blogging, my blog and has 35,86,334 Lifetime Pageviews/readers/visitors.With every blog post, I engaged myself and learned and the learning continues. Thanks to all for your support. I celebrate this with a Semiya paal payasam. Very appropriately and with no plan whatsoever, this is the 651st  post on my site.

INGREDIENTS:

Roasted vermicelli - 1/2 cup
Milk - 1 ltr.
Cardamom powdered - 1/2 tsp.
Sugar - 1/2 cup
Ghee fried cashews and raisins - few
Condensed milk -1/4 cup
Saffron (optional)
Ghee - 1 tablespoons

METHOD:

Heat a tablespoon of ghee and fry vermicelli until golden brown. Fry cashews and raisins in ghee and keep aside. Powder cardamoms and keep ready.

Boil milk in a heavy- bottomed deep pan. Stir frequently until the milk reduces to 3/4th. Simmer and add ghee roasted vermicelli into the milk and cook until soft. Now add sugar, condensed milk, stir and cook until the milk is thick. Add the powdered cardamoms,saffron and ghee. Garnish with ghee-fried cashews and saffron. Serve hot or cold. Both will taste good.

NOTE: Sugar can be adjusted to suit your taste.

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