This is my very first post. So, please feel free to give me any suggestions on blogging or photography. I am very happy and excited to be in the blogging world.
See you guys soon with a new recipe. Have a great week end.
Ingredients:
Carrots - 2 peeled and roughly chopped
Pumpkin - 1/2 cup, chopped
Milk - 2 cups
Sugar - 3/4 cup or 1 can of sweetened condensed milk
Semiya (vermicelli) - 1/2 cup
Cardamom - 2
Some cashew nuts and raisins
Ghee (Clarified Butter) - 1 tsp
Procedure:
Pressure cook carrots and pumpkin with milk in a vessel for 2 or 3 whistles. Meanwhile, roast semiya in little ghee and set it aside. You can get already roasted semiya in stores nowadays. Remove the cooked vegetables and grind them to a smooth paste. You can add little milk that is used to boil the veggies. Cook the semiya in water. Now add the milk, veggie paste and sugar or the condensed milk. Let it boil until sugar dissolves. Now add the crushed cardamom powder. Adjust sugar level according to your taste. Finally, roast cashew nuts and raisins in 1tsp of ghee and mix it in the payasam.
Chill and serve.
See you guys soon with a new recipe. Have a great week end.
Ingredients:
Carrots - 2 peeled and roughly chopped
Pumpkin - 1/2 cup, chopped
Milk - 2 cups
Sugar - 3/4 cup or 1 can of sweetened condensed milk
Semiya (vermicelli) - 1/2 cup
Cardamom - 2
Some cashew nuts and raisins
Ghee (Clarified Butter) - 1 tsp
Procedure:
Pressure cook carrots and pumpkin with milk in a vessel for 2 or 3 whistles. Meanwhile, roast semiya in little ghee and set it aside. You can get already roasted semiya in stores nowadays. Remove the cooked vegetables and grind them to a smooth paste. You can add little milk that is used to boil the veggies. Cook the semiya in water. Now add the milk, veggie paste and sugar or the condensed milk. Let it boil until sugar dissolves. Now add the crushed cardamom powder. Adjust sugar level according to your taste. Finally, roast cashew nuts and raisins in 1tsp of ghee and mix it in the payasam.
Chill and serve.
