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.
Measuring Cup and Spoon
Heavy pan with lid
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
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.