Thursday, 7 May 2015

Semiya Payasam in Coconut Milk

Vermicelli/semiya - 2cups,broken
Sago / Chovvari - a handful
Cashew nuts & raisins -few
Cardamom - 2 big, crushed
Ghee - 1½ tsp
Thin Coconut Milk-2 Cup
Thick Coconut Milk-1 Cup
Water-2  Cup
Sugar to taste

Preparation Method
1.Heat  ghee in a bottom heavy pan and fry cashews and raisins till golden brown.Remove them to a plate and set aside.
2.Add semiya to the remaining ghee and roast for few minutes.
3.Meanwhile boil water and once it reaches boil, pour to the semiya pan.Add sago and sugar ,cover this with a lid and cook for 15 to 20 minutes on a low flame till semiya is cooked.Keep stirring in between.
4.Add thin coconut milk and mix well. Add in cardamom powder and bring everything to boil.
5.Now turn off the heat and add in thick coconut milk, fried cashews and raisins.Mix well and Serve.

1 comment:

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