Ragi-Semiya payasam

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Ingredients:-

  1. Broken wheat vermicelli/ Semiya – 1 cup
  2. Water – 3 cups + 2.5 cups; divided
  3. Low fat milk -2.5 cups
  4. Sugar – 1 cup
  5. Ragi powder – 2 heaping tbsps.
  6. Full fat milk powder – 6 heaping tbsps.
  7. Sweet condensed milk – 2 tbsps.
  8. Powdered cardamom – 1 tsp.
  9. Salt – 1/4 tsp.
  10. Ghee – 1 tsp. + 1 tbsp.; divided
  11. Cashews – 1-2 tbsps., halved

Method:-

  1. Heat 1 tsp. of ghee in a pan & roast the semiya till it turns golden brown in colour.
  2. Boil 3 cups of water & add the roasted semiya to it. Lower heat & cook for 10 minutes or till the semiya is partially cooked.
  3. Add 2.5 cups of milk to the semiya & cook further for 10 minutes or till the semiya is fully cooked.
  4. Add sugar & cook for 5 more minutes on low heat.
  5. Add full fat milk powder to 2.5 cups of water & mix to prepare thick milk.  Add 1/2 cup of this milk to ragi powder & mix to make a very smooth solution.
  6. Add the thick milk & ragi-milk mixture to the semiya & cook for 5-10 minutes or till the payasam is almost thick.
  7. Add cardamom, condensed milk & salt. Remove from heat.
  8. In a wok, heat 1 tbsp. of ghee & toast the cashews till they turn golden brown in colour. Pour this over the payasam.
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This entry was posted in Lakshmi Nair recipes, Payasam, Traditional Kerala dishes. Bookmark the permalink.

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