Last few weeks were pretty hectic with festivals, celebration, family get togethers n I hardly got any blog time. N when things got back to routine, I was left thinking wat do I post this week. Opened my recipe diary, n these lies my favorite payasam recipe ” Semiya payasam “- easy on the tummy n very pleasing on the palate.. 🙂
For me like many others, the Semiya payasam tops the list of payasams coming just beneath the Palada payasam. Nothing fancy at all about this, just pure yumminess. Though it’s easy to make, it requires a certain amount of time devoted to stirring and getting the actual taste and consistency develop. So guys….it’s definitely not a 15 mins. job. 😉
I have had few friends asking me for this recipe, since they complain that their payasam thickens with time. This problem could be solved by the addition of sufficient water along with milk right at the beginning of the cook. Cooking payasam only in milk will lead to thickening of the payasam. Also the amount of semiya determines the final consistency. More the semiya , thicker the payasam. So here goes the recipe for easy yummy Semiya payasam for all my dear friends.
Being in a country with round the clock festivities n celebrations, there is every reason to enjoy each day with your favourite home made sweet dishes. Dussehra done with, let’s do the prep for Diwali….. have a sweeet time. 😀 😀
Semiya payasam recipe
Ingredients:
(Have taken 1cup=200 ml, 1 tbsp.=15 ml.)
- Semiya/vermicelli (roasted variety) – 1/2 cup
- Milk – 1 ltr.
- Water – 1/2 ltr.
- Sugar – 9-10 tbsp.(adjust acc. to taste)
- Ghee(Clarified butter) – 3 tbsp.
- Cashews – 25 gms.
- Raisins – 25 gms.
- Cardamom ground – A pinch
Method:
- Heat up ghee in a wide thick bottom non-stick pot.
- Add cashews n raisins separately and roast till golden. Keep aside.
- To the same ghee, add semiya and roast till golden. Remove the roasted semiya from the pot.
- To the remaining ghee, add milk and water and bring to boil.
- Keep stirring and let the milk reduce from 1 1/2 ltr. to abt. 1 1/4 ltrs.
- Once reduced, add the roasted semiya and continue stirring.
- Once the semiya is cooked, add sugar and stir.
- Cook for another 10 mins. or till the sugar is well incorporated into the payasam without any watery remains.
- Finally add the ground cardamom, and garnish with cashews n raisins.
- Serve hot or chilled.
Recipe steps:
- Heat up ghee in a wide thick bottom non-stick pot.
Add cashews n raisins separately and roast till golden. Keep aside.
To the same ghee, add semiya and roast till golden. Remove the roasted semiya from the pot.
To the remaining ghee, add milk and water and bring to boil.
Keep stirring and let the milk reduce from 1 1/2 ltr. to abt. 1 1/4 ltrs.
Once reduced, add the roasted semiya and continue stirring.
Once the semiya is cooked, add sugar and stir. Cook for another 10 mins. or till the sugar is well incorporated into the payasam without any watery remains.
Finally add the ground cardamom, and garnish with cashews n raisins.
- Serve hot or chilled.
