15 SEMIYA PAYASAM(VERMICELLI KHEER) AND MY 300TH POST

I am very happy to post my 300th entry with a sweet delight. I would like to thank some of my friends for their support and tips. First thanks goes to Kavitha and then, of course my mom,sister Vimala,sister-in-law Priya,other good friends(to mention some-Senthil, Gayathri, Athi, Sheela,Geetha, Prema,Ramya, Sheeba, Kaamsi,Selvi, Ponni, Sangeetha, Amutha,Priya - will stop or the list will be going on),and readers like you for encouraging me in various ways to reach this level.


To come up with the dish semiya payasam , a simple sweet commonly prepared in many house.


Thin vermicelli - 1 cup
Milk - 5 cups
Sugar - 3/4 th cup
Cardamom powder - a pinch
Ghee - 2 tbsp
Cashew and raisins - few
Saffrom - few strands( optional)
Rose essence- a drop( optional)

I always buy thin variety of roasted vermicelli for making semiya payasam(Vermicelli Kheer).


In a thick vessel add milk and allow it to boil...when it reaches to a point where it is about to spill, reduce flame and keep stirring until it reduces its volume little bit. Now add roasted vermicelli(lightly crush the vermicelli to break into pieces and then add) and let it to cook for around 3 - 4 minutes ... next add sugar and keep stirring in for another 3 - 4 minutes ... add cardamom powder and also saffron and remove.
In a small kadai heat ghee and add cashew and raisins..fry till light brown and pour it on the payasam... Can also add a drop of rose essence for good flavor. Serve hot or cold. Most of the time the payasam gets thickened when prepared ahead of time. Then, just heat/warm up a cup of milk and pour ...mix and serve.
Once again thanking you all for your support and encouragement.
PADMA

Also sending this to Srivalli's

Mithai mela

which was announced today, so sending in my 300th post with a sweet delight to "MITHAI MELA"