Semiya Payasam

I love semiya payasam with the slight pinkish tinge. The trick is to cook milk in the pressure cooker. Payasam tastes as if condensed milk has been added.

Preparation Time : 10 minutes
Cooking Time : 45 minutes
Serves : 4

Ingredients

Semiya / Vermicelli - 1 cup
Milk - 1.5 litre
Sugar - 1 cup
Cardamom Powder - 1/2 tsp
Saffron - a few strands
Cashewnuts - 1 tbsp roasted in ghee
Raisins - 1/2 tbsp roasted in ghee
Ghee - 1/2 tbsp

Procedure

1. Roast cashewnuts and raisins in ghee and set aside
2. Pour the milk into a pressure cooker
3. Add the sugar and pressure cook the milk. Place the pressure cooker weight and when the whistle is about to go off, simmer the flame and cook for 30 -40 minutes on a low flame. Allow the pressure to release by itself.
4. Roast the vermicelli in 1/2 tbsp ghee and add it to the milk after opening the pressure cooker.
5. Continue to cook the payasam on a low flame in the open pressure cooker till the vermicelli is cooked.
6. When the vermicelli is cooked, add the roasted cashewnuts, raisins, saffron, cardamom.
7. Serve the payasam hot / cold.