Ingredients:
Milk - 1 litre
Milkmaid - 1/2 tin
Semiya(Vermicelli) - 50 g(roasted in 2 tsp ghee)
Cardamom Powder - 1/2 tsp
Raisins - 2 tbsp
Cashew Nuts - 2 tbsp
Ghee - 2 tbsp
Instructions to prepare:
Bring milk to boil. Add roasted semiya and powdered cardamom to it. Stir well.
Add milkmaid and stir well. Cook for 4-5 minutes and then remove from flame.
In between, heat 2 tbsp ghee in a pan and add cashew nuts. Roast till it becomes slight brownish in colour. Switch off the flame and then add the raisins to it.
Pour this over the paayasam and give a stir.
Add milkmaid and stir well. Cook for 4-5 minutes and then remove from flame.
In between, heat 2 tbsp ghee in a pan and add cashew nuts. Roast till it becomes slight brownish in colour. Switch off the flame and then add the raisins to it.
Pour this over the paayasam and give a stir.
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