Semiya/Vermicelli Payasam

Blogging Marathon#27 has started from today and this marathon is going to be a very special which is a 30 days marathon.
For this month Valli has chosen a 30 days marathon with 4 different themes for each week and this week,s theme is Occasion.
Under this theme we need to showcase the recipes which is prepared during occasions such as wedding,birthday,anniversary.
Today I am sharing a simple and delicious payasam with vermicelli popular in occasions.None of the South Indian occasion meal won't be complete without the payasam and vadai.
Coming to the recipe I wanted to make the payasam along with the colored sago which is usually served in the wedding menu.So I started hunting colored sago in Indian grocery unfortunately it is not available here.But for my surprise I got the colored vermicelli instead of sago,made this evergreen payasam served in the weddings.Now off to the recipe.........................

Ingredients 

Ingredient	Quantity
Vermicelli/semiya	1cup
Sugar	3/4cup
Milk	2cups
Cashews	3tbs
Cardamom powder/ellaki podi	1/4tsp
Ghee	1tbs
Condensed milk	1/4cup(optional)

Method

Enjoy....................................................

• Addition of condensed milk is purely optional but it gives a richness to the payasam,if you are not adding increase the sugar quantity to 1 cup.
• The amount of milk can de adjusted according to the consistency.
• Raisins can also be added and for extra flavor rose or vanilla extract can be added.

Check out my fellow bloggers participating in Blogging Marathon#27.
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