Semiya/Vermicelli Payasam

Blogging Marathon#27 has started from today and this marathon is going to be a very special which is a 30 days marathon.
For this month Valli has chosen a 30 days marathon with 4 different themes for each week and this week,s theme is Occasion.
Under this theme we need to showcase the recipes which is prepared during occasions such as wedding,birthday,anniversary.
Today I am sharing a simple and delicious payasam with vermicelli popular in occasions.None of the South Indian occasion meal won't be complete without the payasam and vadai.
Coming to the recipe I wanted to make the payasam along with the colored sago which is usually served in the wedding menu.So I started hunting colored sago in Indian grocery unfortunately it is not available here.But for my surprise I got the colored vermicelli instead of sago,made this evergreen payasam served in the weddings.Now off to the recipe.........................

Ingredients

Ingredient	Quantity
Vermicelli/semiya	1cup
Sugar	3/4cup
Milk	2cups
Cashews	3tbs
Cardamom powder/ellaki podi	1/4tsp
Ghee	1tbs
Condensed milk	1/4cup(optional)

Method

Enjoy....................................................

Addition of condensed milk is purely optional but it gives a richness to the payasam,if you are not adding increase the sugar quantity to 1 cup.
The amount of milk can de adjusted according to the consistency.
Raisins can also be added and for extra flavor rose or vanilla extract can be added.

Check out my fellow bloggers participating in Blogging Marathon#27.
Sumber http://www.naliniscooking.com

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