Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, cashew nuts semiya. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

#Semiyakheer# Kheer or Semiya payasam is served at the end of the marriages and functions. Also use full fat milk to get the maximum taste. Cashew farming is a long-term project.

Cashew Nuts Semiya is one of the most well liked of recent trending meals in the world. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. Cashew Nuts Semiya is something that I’ve loved my entire life. They are nice and they look wonderful.

To begin with this recipe, we must prepare a few ingredients. You can have cashew nuts semiya using 6 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Cashew Nuts Semiya:

1. Make ready 1 packet toned milk
2. Take 1/2 cup semiya
3. Prepare as needed condensed milk
4. Take Few fry cashew nuts for garnishing
5. Make ready 1/2 tsp cardamom powder
6. Get 2 tbsp ghee

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Steps to make Cashew Nuts Semiya:

1. Heat 2 tbsp ghee in kadai. Add semiya and fry till it become light brown in colour. Once it is done. Transfer to aplate and keep aside.
2. Boil 1 packet toned milk. Till it is reduced.
3. Then add fried semiya. Boil it till the semiya become soft.
4. Then add condensed milk as needed. Stir it continously till the condensed milk mixed well
5. Cook the emiya till it is thick in consistency. If yo want semiya in watery consistency. Then switch off the gas. But I like semiya in gravy.
6. Once it is done. Transfer to a serving plate. Garnish with fried cashew nuts. Semiya is Ready to serve……

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So that’s going to wrap it up for this exceptional food cashew nuts semiya recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!