SEMIYA PAYASAM

Semiya payasam is one of the popular and easy to make recipes.  It’s either sweetened with sugar or with jaggery.  This Recipe can be prepared when you have sudden guest or can be prepared ahead of time. It served during festivities and on a daily desert basis.

Ingredients

• 1 cup                  Vermicelli roasted (Semiya)
• 200 gms              Sweet Condensed Milk       
• 5 cups                 Milk
• 2 cups                 Water
• 3/4 - 1 cup          Sugar / jaggery
• 2 tbsp                 Ghee
• 4 – 5 pods          Cardamom crushed
• Few                    Cashew Halves
• Few                    Raisins

Making

Heat 1 tbsp Ghee in a pan.  Fry the cashews when it starts to turn until light golden brown, add in the raisins and fry until they bulge.  Drain the nuts and raisins and keep aside.  Even though the vermicelli is roasted, I would still like to roast them again in the ghee.  In a deep bottom vessel boil the milk, constantly stirring so that it does not stick at the bottom.  Reduce the milk to ¾ quantity.  Add the roasted vermicelli and residues of the nuts and ghee from the pan into the milk and cook for another 5 minutes, stirring continuously.  Reduce the heat and add sugar / jaggery and condensed milk.  Keep stirring to avoid sticking at the bottom.  Add a tbsp of ghee and powdered cardamom.  Let it simmer for 5 minutes, until the milk starts to thicken.  Adjust the sweetness as required.  

Remove from the flame and garnish with some more cardamom powder, fried raisins and cashews.

You can serve it either warm or cold. If serving it cold, please note that the Payasam will become thicker.  Hence you need to dilute it by adding milk or water.

Don't forget to SUBSCRIBE this Blog and like us on www.facebook.com/inishkitchen if you have liked this recipe and wish to receive more updates on the upcoming posts.