Semiya Payasam
Semiya Payasam is an easy Indian sweet made by cooking vermicelli in milk and flavoring with cardamom, sugar, cashews, etc.
Ingredients
- 2 Cups Milk
- a small pinch Cardamom Powder
- a large pinch Saffron (Optional)
- 1 drop Rose essence (Optional)
- ⅓ Cup Roasted Vermicelli
- ¼ Cup Condensed Milk (Optional)
- ¼ Cup Sugar
For garnish
- 1 tsp Ghee
- 6 Cashew
- 6 Raisin
- 1 ½ Tbsp Charoli | Saara Paruppu (Optional)
Instructions
- First bring the milk to a boil in a heavy bottomed pan. Once it starts to boil, add the cardamom powder, saffron and rose essence. Stir well.
<br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/sep-1.jpg" alt="payasam" width="48%" /> <img src="//revisfoodography.com/wp-content/uploads/2017/03/sep-2.jpg" alt="payasam" width="48%" /><br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/sep-3.jpg" alt="payasam" width="48%" /> <img src="//revisfoodography.com/wp-content/uploads/2017/03/sep-4.jpg" alt="payasam" width="48%" /> - Then add the vermicelli and let it to cook in medium flame until it is fully done. By now the milk quantity would have reduced and thickened.
<br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/sep-5.jpg" alt="payasam" width="48%" /> <img src="//revisfoodography.com/wp-content/uploads/2017/03/sep-6.jpg" alt="payasam" width="48%" /> - Now, add the condensed milk, sugar and stir well until the sugar dissolved. Let it simmer in low flame for another 2-3 mins.
<br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/sep-7.jpg" alt="payasam" width="48%" /> <img src="//revisfoodography.com/wp-content/uploads/2017/03/sep-8.jpg" alt="payasam" width="48%" /> - Heat a separate pan with ghee, add the cashew, raisin, charoli and saute until the cashew turns golden brown. By now the raisins would have puffed up.
<br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/sep-9.jpg" alt="payasam" width="48%" /> <img src="//revisfoodography.com/wp-content/uploads/2017/03/sep-10.jpg" alt="payasam" width="48%" /> - Transfer the cashews, raisins, charoli to the payasam, mix well and turn off the flame.
<br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/sep-11.jpg" alt="payasam" width="48%" /> <img src="//revisfoodography.com/wp-content/uploads/2017/03/sep-12.jpg" alt="payasam" width="48%" /> - Serve hot or chilled. Either way it would taste good.
<br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/semiya-payasam-1.jpg" alt="semiya payasam" width="100%" /> <img src="//revisfoodography.com/wp-content/uploads/2017/03/semiya-payasam-2.jpg" alt="semiya payasam" width="100%" /> <img src="//revisfoodography.com/wp-content/uploads/2017/03/semiya-payasam-vert3.jpg" alt="semiya payasam" width="100%" />
Notes | FAQ
- If you don't have roasted vermicelli, then in a large pan add about ¼ tsp of ghee and roast your vermicelli until it turns golden brown.
- Keep stirring frequently during the whole process or else you might end up with a burnt bottom.
- If you feel your payasam is thick, boil some milk in a separate container and add it to the payasam.
- If you feel your payasam is thin, reduce it for a few more minutes until you get the desired consistency.
- I have mentioned Rose essence, Saffron, Condensed milk and Charoli as optional, since you may not have them readily available in your pantry. However I would strongly recommend to add them, for the best flavor.