Semiya and phool makhana payasam | How to make Semiya and phool makhana payasam

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By R.Anandi Anand
Created on 23rd Mar 2016
  • Semiya and phool makhana payasam, How to make Semiya and phool makhana payasam
Semiya and phool makhana payasamby R.Anandi Anand
  • Semiya and phool makhana payasam | How to make Semiya and phool makhana payasam (1 likes)

  • 1 review
    Rate It!
  • By R.Anandi Anand
    Created on 23rd Mar 2016

About Semiya and phool makhana payasam

Semiya and phool makhana makes a delicious South Indian payasam.

Semiya and phool makhana payasam, a deliciously finger licking recipe to treat your family and friends. This recipe of Semiya and phool makhana payasam by R.Anandi Anand will definitely help you in its preparation. The Semiya and phool makhana payasam can be prepared within 10 minutes. The time taken for cooking Semiya and phool makhana payasam is 20 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 4 people. The recipe details out how to make Semiya and phool makhana payasam step by step. The detailed explanation makes Semiya and phool makhana payasam so simple and easy that even beginners can try it out. The recipe for Semiya and phool makhana payasam can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Semiya and phool makhana payasam from BetterButter.

  • Prep Time10mins
  • Cook Time20mins
  • Serves4People
Semiya and phool makhana payasam

Ingredients to make Semiya and phool makhana payasam

  • 1/2 litre thick cream milk
  • 2 tbsp vermicilli roasted in ghee
  • 1/2 cup phool makhana roasted in ghee
  • Cashew nuts fried on ghee
  • Sugar 3 tbsp
  • Saffron dissolved in milk
  • 1/4 tsp Cardamom Powder
  • 2 tsp ghee

How to make Semiya and phool makhana payasam

  1. Boil milk, add roasted vermicilli, phool makhana,saffron.When little soft add sugar and cardamom.
  2. Add fried cashews and serve.

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R.Anandi Anand2 years ago
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