SEVIYAN PAYASAM

Preparation Method :

• Boil milk in a heavy bottomed kadhai on medium heat, stirring continuously, till about 1½ kg milk remains. Keep aside.
• Heat 6 tablespoon ghee in kadhai. Add seviyan and saute on medium heat till light brown.
• Add boiled milk and sugar to the roasted seviyan.
• Add dry fruits and coconut. Cook till well blended. The dish is of a thin consistency. Keep aside.
• Heat 1 tablespoon ghee. Add green cardamoms and mix. Pour this ghee into the seviyan.
• Add 2 teaspoon kewra water. Serve hot or cold.