Ingredients
Vermicelli/Ready-made Semiya - 2 cups
Ghee -2 tbsp.
Milk – 1 & 1/2 cups
Condensed milk – 1 tin Milkmaid or Mithai mate (400g)
Cardamom powder – 1 & 1/2 tsp.
Cashewnuts – 10 chopped
Raisins – 10 chopped
Sugar - 1/2 cup
Steps
- Connect the power cord to ROBOCOOK and switch ‘ON’ button. Press the Saute Button in front dashboard and wait for 30 secs for the inner cooking pot to get heated up.
- Add Ghee and once it gets melted add the chopped cashewnuts and Raisins. Give it a good stir
- Next add the roasted Vermicelli/Semiya. Keep stirring and add Sugar and mix well for 1 minute.
- Then add Milk, keep stirring for 1 minute. Now add the Condensed milk and give again a good stir.
- Place the closing lid over the top, Turn and place the Pointer in ‘Close’ Position. Ensure the lid is firmly closed and Pressure release button should be on ‘DOWN’ Position.
- Choose the ‘Sambar’ mode, with Medium as taste.
- Pre-Cooking will happen for few seconds and once the cooking is completed 3 Beep sounds will be heard and it will automatically switches to keep warm mode. Press ‘Cancel’ if not required.
- Wait for 10 mins to get Natural Pressure Release (OR) it can be released manually by pulling ‘UP’ the pressure release button. Ensure the pressure is released completely on both the methods.
- Open the cooker, switch to Sauté mode. Give it a stir and garnish with Cardamom powder. Stir the Payasam and close the cooker lid for 2 minutes.
- After 2 minutes, open the cooker and enjoy the aromatic and ever inviting Semiya Payasam. Add some milk to lighten the consistency of the Payasam, as required.