Ariso Recipes
Saffron and Cardamom Semiya Payasam
Last update date: February 24, 2012
Step into the realm of Saffron and Cardamom Semiya Payasam. This dish is an aromatic journey that tantalizes the senses, featuring Milk, Vermicelli. Beyond taste, it's crafted for both wellness and pleasure. Dive deeper into this culinary journey, where every ingredient plays a pivotal role in crafting the dish's unique character. Dive deeper into this culinary journey, where every ingredient plays a pivotal role in crafting the dish's unique character.30 minutes.
North Indian
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All Ingredients used are safe and clean.
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Ingredients
2
How To Cook?
1
To begin making the saffron and cardamom semiya payasam, cook the vermicelli in water.
2
In a saucepan, add the water and the vermicelli and bring it to a boil.
3
Once the vermicelli begins to boil, reduce the heat to medium and cook the vermicelli until it becomes soft and done.
4
After it is cooked, add 500 ml of milk, sugar, cardamom powder, and saffron strands. stir until the sugar dissolves completely.
5
Simmer the semiya payasam/kheer for another 5 minutes until the flavors are well absorbed, and the payasam looks thick and creamy.
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