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Saturday, 16 April 2016

Vermicelli / Semiya Ragi Payasam


1 cup roasted vermicelli / semiya
1 litre milk
3 cups of water
3/4-1 cup sugar (adjust to your taste)
2 tbsp ragi flour
1 tsp cardamom powder
few raisins and cashew nuts
1 tbsp ghee

  1. In a pan, boil 3 cups of water. Add roasted semiya to this boiling water and cook till half done.
  2. Add 1/2 litre milk to this and cook till it turns thick, stirring in between.
  3. Add sugar , mix well and allow it to boil on low-medium flame.
  4. In a small bowl, take 1/4 cup milk from remaining 1/2 litre milk and add ragi flour and mix well without lumps.Then mix this with remaining milk.
  5. Add this ragi flour mixture to the boiling semiya and stir well.
  6. When it starts to thicken, add cardamom powder and mix well. 
  7. Switch off the flame and pour the prepared payasam into a serving bowl.
  8. Heat ghee in a pan and fry cashew nuts and raisins and add on top of the payasam...Serve warm..


  1. love semiya payasam..addition of ragi is a nice idea

  2. addition of ragi to payasam sounds very interesting...


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