The tiny tots playschool got closed and from tomorrow her vacation begins. Am sure we will have a tough time to console her as she has already started missing her friends and teachers.Have been thinking of ways to engage her, hopefully the holidays should go smoother for both for us 🙂
Semiya Payasam Recipe – Ingredients
Recipe Category: Dessert | Recipe Cuisine: South Indian
Semiya(Vermicelli) – 1 cup
Boiled Milk -2.5 cups
Sugar – 3/4 cup
Cardamom powder – 1/2 tsp
Cashews – 2 tsp chopped roughly
Raisins – 1 tsp
Ghee -2 tsp
- Heat ghee in a nonstick pan, toast cashew and raisins to golden brown. Set aside. In the same pan, dry roast vermicelli until slightly golden brown. Then add milk.
- Allow it to boil until the vermicelli turns soft, then add sugar.Let it simmer for 2mins until milk gets thick.Alternatively you can cook the vermicelli seperately in boiling water(after roasting) and then add it in this step.
- Give a quick stir and cook in simmer for another 3-5mins. Then add toasted cashews and raisins, cardamom powder and switch off. Serve hot or cold.
I love the payasam in both ways either warm or cold. Vadai dunked in payasam – heavenly combo.Hubby likes elachi flavour and dislikes the saffron so skipped it. The more the milk simmered, it gives a rich and creamy taste.
- I like the semiya being cooked in milk itself which gives a nice creamy taste o the payasam but alternatively you can cook in water then add it to the payasam as well.
- You can also use saffron(1tsp) and condensed milk(1 tbsp) for a more unique and rich taste.
- The payasam tends to get thicker as it rests down. So add more milk if you want while serving.
- You can add any nuts of your choice.Skip raisins if its not your preference.