Tuesday, April 8, 2014

Semiya Payasam

Onam is not complete without this payasam!! Normally in sadya, we'll have atleast 2 paysams - one white (prepared with sugar) and other brown (with jaggery). Mostly the sugar / white one will be the semiya payasam..which is kids' favorite.

My li'l girl is a big time payasam lover (one of the few things she eats with enthusiasm). The boy likes it too...and the big boy likes anything sweet.. so clearly its everyone's favorite!


Vermicelli - 1 small packet, about 1 cup
Milk - 2 1/2 cups
Sugar - 1/2 - 3/4 cup (as per your taste)
Cardamom powder - 1/4 tsp

Ghee - 1 tbsp
Cashew (unsalted) - 5-6
Raisins - 1 tbsp


1. Boil the milk in a thick bottom bowl. Allow it to boil in low-medium flame.
2. Meanwhile roast the vermicelli in little ghee till its lightly brown.
3. When the milk boils, add the roasted vermicelli and let it cook again on low-medium flame till the vermicelli is cooked well. Stir in between.
4. Once vermicelli is cooked well and payasam has thickened (medium thick consistency) add sugar. Stir well so that sugar dissolves. Switch off the stove
5. Sprinkle cardamom powder.
6. In a separate pan, add 1 tbsp ghee. Once hot add the cashew nuts. Stir and roast well. Once its starts to brown, add the raisins and allow to puff up. Switch off the stove and add the whole thing (ghee + cashew + raisins) to the payasam. Mix well.

Note - The payasam tend to thicken as it sits. So do not allow the payasam to thicken too much on stove while cooking. If the payasam is thick when you are about to serve, then add little milk and heat it so that the payasam loosen up.

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