Ragi Semiya Payasam With Brown Sugar/ Millet Vermicelli Pudding With Brown Sugar

Yesterday, I decided to make semiya payasam and I went looking for ingredients in my pantry. I found a packet of Anil ragi vermicelli. Amma has been asking me to try Ragi semiya forever and, I have been seeing a lot of posts on it the last few months. So, I decided to give it a try. I started the cooking process and then I realized that I was out of white sugar. I found brown sugar in the jar and decided to add that instead. I had no clue as to how it was going to turn out. I quickly cooled a tsp of the payasam and tasted it and was relieved that it tasted good. The ragi semiya has a purple/brown color and the addition of brown sugar did not make it look weird, in fact it jelled well and I loved it.













Gadgets:

Measuring Cup and Spoon

Heavy pan with lid

Spatula

Ingredients:

Ghee - 1 tbsp

Cashew Nuts - 8 broken into pieces

Raisin - 2 tbsp

Ragi Vermicelli - 1 cup

Water - Enough to cover the vermicelli

2% Milk - 2 cups

Brown Sugar - 3/4 cup ( or as per requirement)

Cardamom - 4 pods powdered

Preparation:

1. Heat a heavy pan with ghee. Add cashew nuts, raisins and allow the nuts to get toasted. 

2. Add ragi vermicelli to the and give it a mix for about 1 minute. 

3. Add water enough to soak the vermicelli and bring it to a boil. Lower the heat and cover the pan with a lid, cook the vermicelli until all the water is absorbed. Note : The ragi vermicelli does not expand as much as the regular one. 

4. Add milk and bring it to a boil. 

5. Add brown sugar and allow it to melt. 

6. Season with cardamom powder and serve the payasam hot.

My entry to My Diverse Kitchens Black and White Wednesday.