semiya paysam

Roasted Vermicelli / Vermicelli - 1 packet Cashews, Raisins, Almond - 1 cup Cardomom - some crushed Milk - Half a Gallon Sugar- One cup. Add desi ghee/ Claried butter in the hot pan, and add the nuts and saute them till slightly colored. ( tip ; when the raisins ballons) If using roasted vermicelli Add milk, when the nuts are slightly roasted, add sugar, Stir. Add safforn Color. when its hot add vermicelli and boil the vermicelli until it is cooked. When you see the milk is boiled and the vermicelli is soft. Switch of the heat immediately. If you add dates and shironji and other dry fruits it becomes sheer kuruma. If using plain vermicelli. Add vermicelli, and when color changes to light golden brown,Add milk, when the nuts are slightly roasted, add sugar, Stir. Add safforn Color. when its hot add vermicelli and boil the vermicelli until it is cooked. When you see the milk is boiled and the vermicelli is soft. Switch of the heat immediately. If you add dates and shironji and other dry fruits it becomes sheer kuruma.