Dulce de Leche Semiya/Vermicelli Payasam
1.Vermicelli-150 gm
Ghee-1 tbsp
Cashews-10
Kismis-15
In a pan heat ghee and fry the cashews and kismis still golden.Remove to a plate and sauté the vermicelli on medium heat till lightly browned.
Note: U can dry roast the vermicelli by adding a tsp of ghee to it in a microwave for 2-3 minutes.
2.Milk-1 litre
Water-2 cups
Dulce de Leche-1/2 cup
Sugar-1 cup
Cardamom-4-5( crushed)
Salt-a pinch
Add the milk and water and bring it to boil.Once the vermicelli is cooked,add the Dulce de Leche and sugar and bring to boil.U can increase or decrease the sugar quantities to your likings.Add the crushed cardamom and the set aside fried cashews and kismis and bring to boil.Add a pinch of salt and mix in.Off the stove.The Payasam thickens once cooled,so adjust accordingly.
Dulce de Leche Semiya/Vermicelli Payasam is ready.
To make Dulce de Leche
3.Condensed Milk-1 tin
Remove the paper cover of the tin.In a pressure cooker place the condensed milk tin and pour water so that the tin is fully immersed in water.Now close the cooker and cook for a whistle.Reduce the flames to low and cook for another 15-20 minutes.Off the stove and allow it to cool completely.Once cooled,remove the tin and pat it dry with a cloth/tissues.Dulce de Leche is ready.
Once opened transfer the remaining into a container and store in refrigerator.This will stay good for 6 months if properly refrigerated.
U can also cook it in microwave by pouring the required condensed milk into a casserole and cook it till browned,stirring every 30 minutes.
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