Semiya Thirukkannamudhu (Vermicelli Paayasam)


Semiya - 200 grams
Sugar - 250 grams
Cardamon (Elakkai) - 4 (powdered)
Dried grapes - 10
Cashew (mundhiri) - 10
Milk - 500 ml


  1. Break semiya into small pieces
  2. Heat 1 teaspoon of ghee in heavy bottomed vessel. Add semiya to this and roast
  3. Add 2 tumblers of water
  4. Heat for around 10 minutes till the semiya is cooked
  5. Add Sugar and mix
  6. Add milk and mix
  7. Heat for 15 minutes. Stir continuously (Milk will try to boil over if you use a small vessel. So use a large vessel)
  8. Turn off the stove
  9. Add cardamon powder
  10. In a separate pan, heat 1 tablespoon of ghee and roast dried grapes and cashew
  11. Add this to paayasam
Note : When using some brands of semiya, it forms a thick paste. We tried with Anil semiya and the paayasam comes fine.

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