Tuesday, July 16, 2013

Semiya Payasam

Semiya payasam is common in many kitchens.  My mother used to make this during festivals and ask me to take hot Payasam to Valsan uncle and Lali aunty ( my neighbors). 

This payasam followed me to many other places .....It was  in my mother in law's house also. Mathish likes to have chilled semiya Payasam. So thought of making it but after making, I felt so surprised and  happy to see kshetra, who never used to have any payasam happily had this payasam and said amma superrrr....She requested me to make this for her next birthday. Now she is 5 yrs & 5 months old and this is the first Payasam she ever had:))))


Semiya/ Vermicelli -1 cup heaped
Sugar  - to taste
Ghee - 2 tsp
Cashew nuts - 6
Raisins - 10
cardamom - 1 tsp crushed
Water- 2 cups
Milk - 2 cups


keep the semiya/ vermicelli ready. If its long semiya you need to break them into smaller pieces.

In a cooker,  add ghee and fry cleaned and wiped cashews. when they turn light brown add cleaned and wiped raisins with the cashews. when both get fried remove from ghee and keep aside.  

 In the same ghee, roast vermicelli in Medium-low flame with constant stirring. The vermicelli should turn golden here and there. Pour 2 cups of water and pressure cook the semiya giving one whistle.

When done open the cooker and add milk and stir well. Again, keep on gas and keep on boiling with continuous stirring. Add sugar and powdered cardamom and remove from gas.Add fried cashews and raisins. use some for garnishing also.

Delicious semiya payasam is ready to serve...... It's often seen after sometime this payasam becomes thick, if you want it watery add little more milk and sugar . If  you want to make the Payasam more richer, reduce sugar and you can add condensed milk. Instead of cooking vermicelli in water, you can use milk to cook it.This makes it more rich.Remember to add sugar only after the milk is well boiled other wise milk gets spoiled.You can also make this in a pan. using a cooker makes the process faster....:)

Recipe Courtesy: Mrs.Prassana Sugathan (Amma)

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