Ingredients for Maampazha Semiya Payasam (Mango Vermicelli Payasam):
1. Vermicelli – ½ cup
2. Sago – ½ cup
3. Coconut milk – 2 cups
4. Mango pulp – 1 cup
5. Condensed milk – 1 tin
6. Milk powder – 1 cup
7. Sugar – 1 cup
8. Cardamom powder – ¼ small spoon
9. Ghee – 2 big spoons
10. Cashew nuts – ½ cup
11. Raisins – ½ cup
How to prepare Maampazha Semiya Payasam (Mango Vermicelli Payasam)?
1. Fry vermicelli till golden brown and keep aside.
2. Cook sago by adding sufficient water. Once cooked, add coconut milk and boil.
3. Add fried vermicelli to it and mix well.
4. When it’s well-cooked, add mango pulp.
5. When the contents are cooked well and have thickened, add condensed milk.
6. Mix milk powder in a little water and add to your payasam.
7. Finally, add sugar and mix well.
8. When the contents are well boiled, sprinkle cardamom powder and turn the flame off.
9. Fry raisins and cashews in hot ghee and decorate your Mango-Vermicelli Payasam.
Note: You can decorate your Mango-Vermicelli Payasam with fresh mango fruit pieces if you like. Otherwise, you can serve it with Boondi or Boli. Read my boli recipe here.
Courtesy: Vanitha Magazine September 1-14, 2017
Also read a few more payasam and pradhaman recipes. Here is the page link. Click on the images in the gallery to read.
Recent Comments