Semiya Payasam

Here is a delicious and quick sweet payasam that is very easy to prepare. It hardly takes ten to fifteen minutes to relish this wonderful dessert.

Ingredients:

Semiyaa (Vermicelli) - 1 cup
Cashews and almonds- handful
Water - 1 cup
Sugar - a cup
Saffron - a pinch
Milk - 3 cups
Cardamom - two or three pods

Method:

Heat 1 teaspoon ghee and fry the vermicelli till light brown. Keep it aside.

Then, boil 1 cup water plus half a cup milk. When it starts boiling, add the vermicelli and cover it. Stir occasionally.

Once the vermicelli becomes soft , add the sugar and continue to stir.

Put the saffron in a teaspoon of milk and dissolve it until the milk turns yellow. Add this milk to the cooked vermicelli. Add remaining milk and powdered cardamom. Let the content heat up.

Meanwhile, fry the cashewnuts and almonds in ghee and add it to the payasam. Mix well and turn off the heat in a couple of minutes.

Your payasam is ready and can be served hot or cold.

Variations:

1. Vermicelli can be cooked in milk instead of water. In that case, more milk should be added.

2. Instead of boiling milk, you can add 1 can of evaporated milk to the cooked vermicelli.

3. Instead of adding sugar and milk separately, you can add one can of sweetened condensed milk

4. To dilute the payasam you can add one cup of plain milk or one can of evaporated milk.

5. Instead of roasting the vermicelli you can buy the readymade roasted vermicelli. saves time ;-)

About Paajaka

Welcome !

The Great Indian Cuisine is characterized by sophisticated use of a variety of spices and herbs that are unique to the Indian sub continent. Religions like Hinduism, Buddhism, and Jainism etc. have greatly influened the Vegetarian cooking in India. Indian Cuisine is also distinguished by a wide range of the techniques of cooking and the aromatic spices and herbs. Recipes differ according to the State, Region and Community. The same dish is sometimes prepared in different styles in different regions or the same recipe is named different in different regions.

The spice blends are different in each style of cooking, be it a Kannadiga's cooking or Andra style of cooking or even Tamilians cooking. In South India we can find a lot of dishes using Rice where as it is wheat in Northern India. Besides regions, every family has its own unique recipes that have been passed on for generations. For example, Sambar is a common name for cooked dal that is blended with a mixture of spices and the tamarind. Sambar prepared in each family is different as the measurements vary.

As each Recipe is different, I wanted to share my version of cooking and thats why I created this blog TRY THIS RECIPE. Recipes posted here are all Vegetarian. i.e.,no eggs and no meat.

Thanks to my mom, my sisters, my friends and my relatives who helped me a lot in learning the art of cooking. I am still learning, exploring and experimenting different recipes. The journey continues and I am proud to pass on these recipes for generations to come.

When it comes to variety and flavor in vegetarian cooking, Indian Cuisine offers a wide range. I've been posting my favorite Indian Vegetarian Recipes that I have learnt.

Browse this site for mouthwatering Indian Rice Delights, Curries and Gravies, Chutneys, Snacks, Sweets, Typical South Indian Tiffin Varieties, Cakes and other Bakes.

Thank you verymuch for dropping by. Please visit again. Namaste.

Mythreyee .