12 Apr 2008
Semiya / Vermicelli 2 cups
milk 4 cups
water 1 cup
sugar 3/4 cup
cardamom powder 1/4 tsp
ghee 1 Tbsp
roasted and powdered oats 1 Tbsp optional
raisins and cashews few
How to prepare
Heat ghee in a vessel. Roast raisins and cashews. When it is done, remove and keep aside.
Roast semiya in the same ghee for few minutes by stirring continuously until it slightly changes color. Do all these on low flame.
Add 2 cups of milk plus 1 cup of water into this and cook on a medium flame.
When the semiya is cooked, add the remaining milk and sugar. Mix well, remove from fire. Sprinkle cardamom powder over this. Garnish with raisins and cashews.
Don't over cook semiya, then it will stick together. If you find the paayasm is too thick later, then add little more milk to reach to your desired consistency..