Indian Recipes

Sago – 1 cup
Vermicelli – 2 cups (roasted in ghee)
Moong dal – 1 cup
Ghee – 50 gms
Milk – 1 liter
Sugar -2 cups
Cardamom powder – 1 tsp
Salt – 1 pinch
Fried cashew nuts – ¼ cup

Heat the pan with two tsp of ghee, add moong dal and fry until a golden brown colour and keep aside.

Then fry the vermicelli till it turn to golden brown colour.

Cook the moong dal and keep aside.

Now take a cup of water mix it with milk and boil for 5 mins, add sago and vermicelli.

Once it is boil add the moong dal and add pinch of salt.

Mix the sugar and stir till the sugar dissolved.

Add cardamom powder and ghee.

Finally garnish the Special semiya payasam with fried cashew nuts.

Serve hot.