Contestant: Suman Prakash
Ingredients-½ cup of thin seviyan (vermicelli)
¼ cup of sugar or to taste
¼ tsp. green cardamom powder (elaichi) and few strands of saffron
500 ml milk
1 tsp. ghee
cashew nuts and raisins as needed
blanched pistachios and fresh rose petals
Method-Add ghee to a heavy bottom pot and heat up.
Add cashews and fry till golden, add raisins and saute.
Keep these aside to use for garnish.
Add seviyan to the same pan and roast till slightly golden on a low flame.
If using very thin vermicelli set this aside in a bowl.
Let the milk boil on a low to medium flame.
Seviyan ,set aside add it now. Boil till the vermicelli is fully cooked. Keep stirring to prevent the payasum from burning.
Add sugar,saffron and cardamom powder.
Cook for 3 to 5 mins on a low flame for the seviyan payasam to thicken.
Garnish with fried nuts and raisins.Garnish with blanched pistachios and fresh rose petals.
Seviyan payasum is ready .