Semiya payasam recipe
Semiya payasam recipe, very easy to prepare to go with any south Indian meals or as a dessert! With step by step pictures and detailed instructions.
- 1/2 cup Semiya/ Vermicelli heaped
- 1/2 cup Sugar leveled
- 1/2 cup Milk
- 2 tsp Ghee
- 6 Cashew nuts
- 12 Raisins optional
- 1 Cardamom crushed
- Salt - a pinch
- 2 cups Water
Heat a pan, add ghee and fry cashews into golden yellow in colour. If using raisins, fry them as well in ghee until it fluffs up. Keep aside. In the same pan, roast vermicelli in Medium-low flame with constant stirring.
The vermicelli should turn golden here and there. Set aside. Bring water to boil in a large bowl Add the roasted vermicelli and salt. Cook for 4-5 minutes until soft.
Add sugar. Powder the elachi and add to it. The cooked vermicelli turns transparent at this stage. Boil for 2 minutes. Add the milk.
Add milk and bring to boil. Boil for a minute and switch off the stove. As it cools down, it gets thicker. Garnish with fried cashews and raisins.
- The payasam recipe given here will give you a ‘Spoonable’ Payasam. As it cools down, it gets thicker. So if you want ‘Drinkable ’payasam, add more milk accordingly.
- You can serve hot or cold.
- If you want to make the payasam more richer, reduce sugar and you can add condensed milk. Or evaporated milk (Don't reduce sugar)also can be added.
- Instead of cooking vermicelli in water, you can use milk to cook it. Makes it more rich.
- The ratio for cooking vermicelli in water for this payasam is 1 : 4. That is if you take one cup of vermicelli, boil and cook in 4 cups of water (just a guideline for beginners)