Sunday, 31 March 2013

Semiya(vermicelli) payasam

Semiya payasam
"Semiya payasam/seviyan kheer" is one of the rich,yummiest and yet simplest payasams any one can prepare,when there is a lack of time. I prepare this whenever there is a demand for something sweet and there is a time crunch.

I prefer using condensed milk as well to get the rich creamy texture after cooking the semiya/seviya in milk.Traditionally it is prepared using milk boiled and reduced to half its quantity.
Ingredients                                                  Quantity                                      

Semiya(Seviyan/Vermicelli)                            : 1 cup
Boiled Milk                                                          : 2 cups
Sugar                                                                     : 3/4 cup
Condensed milk                                                  : half a tin
Crushed Cardamom                                          : 2-3
Raisins                                                                  : 3 tsp
Cashews                                                               : 3 tsp
Ghee                                                                      : 2 tsp

Preparation Method:                                                                                         
  • Boil the milk and add the sugar, stir such that the sugar gets completely dissloved.Keep aside.
  • In a non stick pan, heat ghee and dry roast vermicell/semiya untill golden brown on a medium flame.Keep aside.
  • Now add the boiled milk and cook the vermicelli till they turn soft.Keep stirring in between.  
  • Once the vermicell is done, add the condensed milk amd mix well such that it gets mixed very well with the milk. 
  • Add crushed cardamom, mix well and remove from fire and cover it with a lid.
  • Now in a tadka pan, roast cashews and raisins and pour over the payasam/kheer. mix well and serve hot or chilled.

  • One can cook semiya in water, strain and then add milk to the semiya/vermicelli, if preferred that way.
  • Increase the quantity of milk if you are not using condensed milk.
  • The payasam would thicken as it cools down and hence add more milk if required.
Adjust the sugar level as per taste.

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