Vermicilli Pudding (Semiya Payasam)

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Description

In a pan dry roast semiya for 3-5 mins keep it a side.

In a separate vessel boil soya milk for 3 mins add date paste – let it boil for 5 mins, add jaggery – mix well

Add the roasted semiya and mix well, let it cook for 5 mins. Keep it a side.

Dry roast the cashews and raisins for 1 min in a separate pan.

Mix the cashews and raisins with the semiya. Add elaichi powder – mix, transfer to serving bowl.

Let it cool down for 1-2 hours prior to serving.

Ingredients

1 cup semiya
7 cups soya milk
1 cup water
1 cup date paste
1/2 to 1 cup jaggery
1 ounce cashews (25-30)
1 Tbsp golden raisins
1/4 tsp whole elaichi powder
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