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Name: Vermicelli/Semiya Payasam Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: Indian
Ingredients: 1 cup Vermicelli (Semiya); 2 tbsp Ghee; 14 tbsp Sugar; 1 handful Cashew Nuts; 10 optional Raisins; 6 pods Cardomom; 2 litres Fresh Full-fat Milk; 1 litre Water

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INGREDIENTS

1 cup Vermicelli (Semiya)
2 tbsp Ghee
14 tbsp Sugar
1 handful Cashew Nuts
10 optional Raisins
6 pods Cardomom
2 litres Fresh Full-fat Milk
1 litre Water

Servings

INSTRUCTIONS

1. Roast Vermicelli - do in medium flame

Heat a deep-bottomed pan or cooker. Add ghee and roast the vermicelli until it turns light golden brown. Set aside.

Note:- Done when the semiye becomes slighly white

2. Boil Milk & Water

In the same pan, bring 2L milk and 1L water to a boil. Let it simmer for 15–20 minutes, stirring occasionally.

3. Sweeten the Base

Add sugar and a pinch of salt to the boiling milk mixture. Stir well.

4. Combine Ingredients

Add the roasted vermicelli and cardamom (powder or whole pods). Cook for another 15 minutes.

5. Final Touch

Fry cashew nuts (and raisins, if using) in a little ghee. Add to the payasam.

NOTES

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Nutrition

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Serving Size: 1 Serving (157g)
Recipe Makes: Servings

Calories: 224
Calories from Fat: 224 (100%)

Amt Per Serving		% DV

	Total Fat 25.3g	34 %
	Saturated Fat 16g	80 %
	Monounsaturated Fat 6.6g
	Polyunsanturated Fat 0.9g
Cholesterol 67mg		21 %
Sodium 49014.7mg		1690 %
Potassium 17.6mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0.3g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 224

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