Badam Semiya payasam||
Almond semiya kheer
Hi friends,
Myself aruna,this is my first post. I started this in the memory of my father.I never got chance to cook for my dad.So,I am dedicating all my posts to my appa. My
hubby saraschandra and brother Ram encouraged me alot to start this blog. Wish me good luck friends.
Let's start our cooking...
Semiya payasam is one of the popular sweet dish.we can do it very easily and fastly.My mom use to do this every week. Today I'm posting semiya payasam using almonds.Almonds are rich in fiber, vitamin, protein, and mineral content and has considerable amounts of essential fatty acids.I try to use almonds daily as badam milk or roasted almonds or in payasam..
I will be posting all the varieties in my upcoming posts..
I used Bambino long vermicelli,you can use any other semiya.It taste as other Semiya but the length varies. Kids love to eat it like noodles :)
Ingredients:
Semiya-1 cup( I used bambino long vermicelli)
Sugar-1 cup
Milk-1/2 lit
Badam/Almond-10 to 20
Kaju-10to15
Raisins-10to15
Elachi/cardamom-4
Ghee-4 spoon(as ur wish)
Let's start the process..
1. Firstly take a milk in a bowl and boil it.
2.Add dry badam,half glass sugar ,elachi in mixer jar and make fine powder.
3. Take a pan add ghee,fry kaju untill golden brown, later fry kismis and take it in a plate.
4.Add ghee to the pan now fry the semiya untill it turn golden brown(if you are using long bambino vermicelli, cut it into pieces as ur wished length and fry).
5.Add fried semiya in boiling milk and cook for 5-7 minutes,untill the semiya become smooth.
6.Now add almond,,elachi,half cup sugared powder in milk let it boil for few minutes,mix it well.
7.Now add remaining half cup suga in boiling milk and mix it. Let it boil for few minutes. Garnish with fried kaju and kismis.
Points to note:
*You can also soak badam in water for 30 minutes, make it paste and add in milk.
*You can also use condensed milk instead of sugar.
Serving tip:
You can serve it hot or keep it in fridge for 30 min and have it cool.
As we are using Almond powder the consistency of payasam will be thick after cooling.
ArunaSaraschandra.
Almond semiya kheer
Hi friends,
Myself aruna,this is my first post. I started this in the memory of my father.I never got chance to cook for my dad.So,I am dedicating all my posts to my appa. My
hubby saraschandra and brother Ram encouraged me alot to start this blog. Wish me good luck friends.
Let's start our cooking...
Semiya payasam is one of the popular sweet dish.we can do it very easily and fastly.My mom use to do this every week. Today I'm posting semiya payasam using almonds.Almonds are rich in fiber, vitamin, protein, and mineral content and has considerable amounts of essential fatty acids.I try to use almonds daily as badam milk or roasted almonds or in payasam..
I will be posting all the varieties in my upcoming posts..
I used Bambino long vermicelli,you can use any other semiya.It taste as other Semiya but the length varies. Kids love to eat it like noodles :)
Ingredients:
Semiya-1 cup( I used bambino long vermicelli)
Sugar-1 cup
Milk-1/2 lit
Badam/Almond-10 to 20
Kaju-10to15
Raisins-10to15
Elachi/cardamom-4
Ghee-4 spoon(as ur wish)
Let's start the process..
1. Firstly take a milk in a bowl and boil it.
2.Add dry badam,half glass sugar ,elachi in mixer jar and make fine powder.
3. Take a pan add ghee,fry kaju untill golden brown, later fry kismis and take it in a plate.
4.Add ghee to the pan now fry the semiya untill it turn golden brown(if you are using long bambino vermicelli, cut it into pieces as ur wished length and fry).
5.Add fried semiya in boiling milk and cook for 5-7 minutes,untill the semiya become smooth.
6.Now add almond,,elachi,half cup sugared powder in milk let it boil for few minutes,mix it well.
7.Now add remaining half cup suga in boiling milk and mix it. Let it boil for few minutes. Garnish with fried kaju and kismis.
Points to note:
*You can also soak badam in water for 30 minutes, make it paste and add in milk.
*You can also use condensed milk instead of sugar.
Serving tip:
You can serve it hot or keep it in fridge for 30 min and have it cool.
As we are using Almond powder the consistency of payasam will be thick after cooling.
Also follow me
In facebook @Facebook
In Google+ @Google+
In pintrest @pintrest
Also drop your feedback 🤗😍.
Thanks for visiting my blog,In facebook @Facebook
In Google+ @Google+
In pintrest @pintrest
Also drop your feedback 🤗😍.
ArunaSaraschandra.
