semiya payasam

semiya payasam

A simple delicious quick to make dessert or kheer as it is also called , is  the vermicelli  /semiya  payasam. A dish prepared easily and regularly for most festival lunches.

Undoubtedly simple but it gives a festive feel with added garnishings and using other flavouring agents such as mango vermicelli payasam, vanilla semiya payasam, you can bget creative and elevate this sweet to another level .

Typically for any festival it is kept simpler, devoid of artificail flavours and using only cardamom powder and garnishings of ghee roasted nuts and raisins .

Semiya Payasam, also known as Vermicelli Kheer, is a popular South Indian dessert made with vermicelli, milk, and sugar. It's a quick and easy sweet dish often prepared during festivals, celebrations, or as a special treat. Here's a simple recipe for making Semiya Payasam:

Ingredients:

  • 1 cup vermicelli (semiya)

  • 1 liter full-fat milk

  • 1/2 cup sugar (adjust to taste)

  • 1/4 cup ghee (clarified butter)

  • A handful of cashews

  • A handful of raisins

  • 1/2 teaspoon cardamom powder

  • A pinch of saffron strands (optional)

  • Chopped nuts for garnish (cashews, almonds, pistachios)

Instructions:

  1. Roast Vermicelli:

    • In a pan, heat ghee. Add vermicelli and roast it over medium heat until it turns golden brown. Ensure that you don't burn it. Set aside.

  2. Boil Milk:

    • In a separate pot, bring the milk to a boil. Keep stirring to prevent it from sticking to the bottom.

  3. Cook Vermicelli:

    • Add the roasted vermicelli to the boiling milk. Reduce the heat to medium and let it cook until the vermicelli is soft. Stir occasionally to prevent sticking.

  4. Add Sugar:

    • Once the vermicelli is cooked, add sugar to the pot. Stir well until the sugar dissolves.

  5. Prepare Tempering:

    • In a small pan, heat a tablespoon of ghee. Fry cashews and raisins until they turn golden brown. Set aside.

  6. Add Cardamom Powder and Saffron:

    • Add cardamom powder to the payasam for flavor. If you're using saffron strands, you can soak them in a tablespoon of warm milk and add to the payasam for extra fragrance and color.

  7. Mix Tempering:

    • Add the fried cashews and raisins along with the ghee to the vermicelli mixture. Mix everything well.

  8. Garnish:

    • Garnish the Semiya Payasam with chopped nuts like cashews, almonds, and pistachios.

  9. Serve Warm or Chilled:

    • You can serve Semiya Payasam warm or chilled, depending on your preference.

Enjoy this delicious and creamy Semiya Payasam as a delightful dessert after a meal or during special occasions.

semiya 2.jpg



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