Seviyan Payasam

Seviyan Payasam

200 g seviyan (vermicelli)

1½ litre milk

4 cups sugar

1 tbsp Pure ghee

2 tbsp kaju-kishmis, for garnish

elaichi powder – 1 tsp

4 cups boiled water

Heat oil in kadai, fry kaju-kismis till light brown and keep it aside to cool. In the same kadai, fry the Sevai till it changes colour. Remove from fire and add boiled water. Keep it aside for 15 minutes till sevai becomes soft in the water. Now drain excess water, if any.

In a bowl add milk, let it come to a boil, then add sevai and cook for 10-15 minutes on medium fire. Now add sugar and cook for another 10 minutes.

Remove from fire, add elaichi powder and kaju-kismis. Serve hot or cold.