Tamil Style Semiya Payasam Recipe Preparation

Tamil Style Vermicelli Payasam Recipe Preparation,Main Ingredient in Payasam recipe,North Indian Kheer ,Tamil Style Payasam Recipe Ingredients,How to Prepare Vermicelli Payasam Recipe,Tamil Style Vermicelli Payasam Recipe Garnishing.

Tamil Style Payasam Recipe

Payasam is Tamil Nadu festival Recipe is traditional South food. This recipe is usually served in South Indian meal as dessert. There are about many types payasams are prepared in Tamilnadu.

Broken wheat Payasam recipe,

Basmathi rice Payasam recipe

Sago Payasam recipe

Milk Payasam recipe

Payasam Recipe is also prepared in Tamilnadu by using the pulses.

Green gram Tamilnadu Payasam Recipe

Dhal Tamilnadu Payasam Recipe

Main Ingredient in Payasam recipe

Main Ingredient used in the preparation of Tamil style Payasam recipe is vermicelli called semiya.

North Indian Kheer

The Ingredient Vermicelli is made from semolina. it is known as seviyan in Hindi and as semiya in Tamil. Tamilnadu Semiya payasam Recipe is popularly called Kheer Recipe in North India.

Tamil Style Payasam Recipe Ingredients

Get ready with the following Tamilnadu Payasam Recipe Ingredients
Fresh Milk:1lit

Refined sugar: 200 grams

Vermicelli called Semiya:100gms

Cashew nuts: 20

Raisins: 20

Cardamom: 4

Ghee 2tsp

Grated coconut: 4tsp

How to Prepare Vermicelli Payasam Recipe

Tamil Style Semiya Payasam Recipe

1. Take a pan, add little ghee, roast the cashew and raisin and keep aside.

2. in the remaining ghee fry the vermicelli to get golden brown colour.

3. Boil the milk in a thick bottomed vessel and stir continuously.

4. Now keep the stove in low flame and add the roasted vermicelli, keep it to cook for 5 minutes.

5. Then add the sugar and remaining Payasam Recipe ingredients cardamom powder, grated coconut and cook for another 2 minutes.

Tamil Nadu Style Vermicelli Payasam Recipe Garnishing

Raisins and cashew nut are used to Garnish Tamil Nadu Style Vermicelli Payasam Recipe. It will be delicious when served hot and serve hot.


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