Monday, 24 August 2015



  • ½ cup semiya (vermicelli)
  • 1 cup maida
  • ¼ cup condensed milk
  • ½ cup powdered sugar
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp powdered cardamom
  • ½ cup + 2 tbsp milk (room temperature)
  • ½ cup oil 
  • 2 tbsp cashew nuts


  1. Preheat the oven in convection mode at 180c
  2. Powder the sugar and keep aside
  3. Take ½ cup semiya and grind to a fine powder, and set aside
  4. As a general rule in cake-making, take all the dry ingredients first (maida, powdered semiya, powdered sugar, baking powder, powdered cardamom and soda) in a bowl. Sieve them and keep aside
  5. Whisk the condensed milk and oil together
  6. Now add the milk and dry ingredients little by little to this mixture and mix well using a whisk. Make sure there are no lumps
  7. Do not beat the mixture. Fold it gently
  8. Check the consistency of batter. If it is very thick, add 2 tbsp milk. The batter should fall like a ribbon
  9. Now fill the cupcake moulds with the prepared batter and pat it well to break the air bubbles 
  10. Garnish with fried cashews
  11. Bake the cake at 180c for 25-30 minutes
  12. If needed, bake for a couple of minutes more
  13. Let the cake cool for 20 minutes
  14. Baked Semia payasam cupcakes are ready

No comments:

Post a Comment