Semiya Payasam
Wednesday, April 01, 2015
Semiya Payasam is one of the oldest and traditional recipe. It is prepared with Indian vermicelli that is roasted in ghee to a golden brown color, slowly simmered in milk and sugar, flavored with cardamom and garnished with toasted cashew nuts and raisins. For most of the festivals and auspicious occasions in South India we prefer payasam. Simple to prepare with heavenly aroma!!!
Ingredients:
Cooking Time : 30 minutes | Serves : 2-3 Persons
1/2 cup Semiya / Vermicelli (you can use roasted vermicelli if you prefer not to roast)
1 cup Whole Milk
1/2 cup Sugar
1 tsp Cardamom Powder
5-10 Cashews
1 tblsp Raisins
2 tblsp Ghee
Method:
- Heat ghee in a pan.
- Roast cashews and raisins till golden brown and set aside.
- In the same pan, add the vermicelli (semiya) and roast it until it turns golden brown color.
- Now add a cup of milk to it and cook for 5 minutes.
- Meanwhile add cardamom powder while boiling.
- At this point the cooked vermicelli turns soft.
- Add sugar and let it simmer for 7-8 minutes.
- At this point the vermicelli turns transparent.
- Now add roasted cashews and raisins.
- As it cools down it gets thicker.
- Serve hot or warm.
- The pajamas thickens when refrigerated. So, at the time of serving add some warm milk and mix well.
1 comments
Semiya Payasam - One of the traditional sweet used in every South Indian occasion
ReplyDeleteNicely Prepared.