How to make Sadya or Kerala’s Flavorful Veggie Palette - Onam Sadya Recipes
 
Prep time
Cook time
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Vermicelli in sweetened milk or Semiya Payasam
Author:
Serves: 6 people
Ingredients
  • Vermicelli- ½ cup
  • Milk- 3½ cups
  • Sweetened condensed milk- ¾ of 14 oz can
  • Cardamom powder- ¼ tsp
  • Ghee- 2 tbsp + 2 tbsp
  • Cashew nuts- 15
  • Raisins- 2 tbsp
Instructions
  1. Roast the vermicelli in 2 tbsp ghee until aromatic and golden in color, keep aside.
  2. Place a saucepan over medium heat, add the milk and roasted vermicelli, let the vermicelli cook in milk until soft.
  3. Add the condensed milk stirring constantly.
  4. Add the cardamom powder.
  5. Combine everything, let come to a boil.
  6. Lower the heat and simmer for 3 minutes.
  7. In a small frying pan, add 2 tbsp ghee; roast cashew nuts, and raisins.
  8. Add the roasted cashew nuts and raisins to the payasam. Keep covered for some time.
  9. Serve the payasam in dessert bowls and enjoy.
Notes
Leftover payasam can be chilled, it tastes really tasty the next day.
You can adjust the sweetness of the payasam by adjusting the condensed milk.
Recipe by Cooking with Thas - Smart Cooking, Smart Living at https://thasneen.com/cooking/how-to-make-sadya-or-keralas-flavorful-veggie-palette-onam-sadya-recipes-31-vegetarian-dishes/