Скачать или смотреть Perfect Creamy Semiya Payasam | Qucick Recipe | Easy Payasam

Ingredients:
2 tbsp ghee
A handful of cashews
A handful of raisins
100 gm semiya (vermicelli)
1 liter milk
1 glass of water
Sugar to taste
1 pinch of salt
1 tsp cardamom powder

Preparation:

Heat 2 tablespoons of ghee in a pressure cooker over medium flame. Add a handful of cashews and raisins to the ghee. Sauté until they turn golden brown and aromatic. Remove the nuts and raisins from the cooker and set them aside. In the same ghee, add 100 gm of semiya. Roast the semiya for 2 minutes on medium flame, stirring continuously, until it turns golden brown. Add 1 liter of milk and 1 glass of water to the semiya. Stir well to combine. Add sugar to taste.
Stir well to dissolve the sugar. Cooking Under Pressure: Do not wait for it to boil; Close the lid of the pressure cooker. just put the weight on. Cook on medium flame for 3 whistles. Once the 3 whistles are done, turn off the stove. Immediately release the pressure by placing the cooker under running water. Open the lid and stir the kheer well. Cook on high flame for 10-15minutes, stirring occasionally. Add a pinch of salt and 1 teaspoon of cardamom powder. Stir well to combine. Add the roasted cashews and raisins back into the kheer. Mix well. Allow the kheer to simmer for a few more minutes if needed until it reaches a thick, creamy consistency. Serve warm or chilled as desired.

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