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Hurray! i always wanted to start a recipe blog, but never thought am capable of one, tho one of my passions always remained in food and cooking… now that i have a ‘kitchen’ of my own and i can experiment with tastebuds… here it goes… my kitchen blog! naaah OUR kitchen blog! Both me and brat share this interest and so this blog too… tho most of what i make is ‘my own’ creations n completely freestyle! I wanna start with a traditional south indian sweet, the semiya payasam, typically done, but turns out i just cant stop experimenting!

So here’s a sweet start to my delicious blog!

Semiya Payasam Recipe

Roasted Vermicilli (semiya) – 2 cups
Milk – 1/2 litre
Sugar – 1 1/2 cups
Milkmaid/condensed milk – 1/2 tin
Milk powder – 2 to 3 tbsp
Ghee – 2 to 3 tsp
Saffron – a pinch
Cardamom – 2 pieces powdered freshly
Vanilla essence – 2 drops
Cashews and Raisins


Roast the semiya in some ghee, jus a bit since its already roasted vermicilli

boil with some water and little milk

add the milk maid/more milk and the sugar when the semiya is done well

add a bit saffron

the twist – add some milkpowder-made milk to the payasam and a drop of vanilla essence

bring to a boil and add powdered cardamom before turning off the flame

roast cashews and raisins in ghee and add to the payasam

The extra milkpowder gives the payasam an extra smell and taste kids wud love!

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