Semiya payasam or vermicelli payasam is a dessert made using vermicelli in milk. This is an easy version of payasam with less ghee and sugar. I have used a little ghee in this recipe. Instead of roasting the vermicelli in ghee I have dry roasted the vermicelli and cooked in water.
This payasam is quite a popular recipe in South India as a sweet dish and often made during festivals or during special occasions. In Nagercoil a city in the southernmost Indian district of Kanyakumari in Tamil Nadu state, vermicelli payasam is served with boondi an Indian dessert made from sweetened fried chickpea flour or with poli an Indian sweet flatbread.
Vermicelli is broken and roasted. You can roast the vermicelli with ghee, but I have dry roasted it in this recipe . If you wish you can dry roast the vermicelli in one or two teaspoons of ghee.I have added cardamom powder.This will give a nice aroma to the payasam.
This payasam will become thick when it cool down.In that case you can dilute it by adding warm milk.I have used full fat milk in this recipe.
PREPARATION TIME : 15 MINUTES.
COOKING TIME : 40 MINUTES.
SERVING : CAN BE SERVED TO THREE PEOPLE.
INGREDIENTS:
VERMICELLI – 3/4 CUP.
SAGO – 1/4 CUP.
MILK – 3 and a 1/4 CUP.
SUGAR – 1 CUP.
GHEE _ 2 TABLE SPOONS.
CASHEW – 15 to 20 NUMBERS
RAISIN – FEW.
CARDAMOM POWDER – 1 TEASPOON.
METHOD:
1.Break the vermicelli into small pieces.
2.In a thick bottomed pan dry roast it , in medium flame ,until it turns into light golden colour.
3.Mean while wash and cook the sago seeds.In a pan put the sago seeds , add enough water and cook it until it becomes transparent.Keep it aside.If there is excess water drain it.
4.Take a thick bottomed pan or a vessel ,into the vessel transfer the roasted vermicelli and add one and a half cup of water .Cook the vermicelli in mediun flame until it becomes soft.
5.When the vermicelli is soft,add in the cooked sago seeds into the vermicelli and mix it gently.If the mixture is too thick add 1/2 cup of warm water to it .
6.Add warm milk to the vermicelli sago mixture and bring it to boil.When the payasam starts boiling reduce the heat to low.Add the sugar and mix it gently so that the sugar dissolves well into the payasam.
7.Let it be in low heat , Roast the cashew and raisin in one or two teaspoons of ghee and add into the payasam.
8.Add the cardamom powder.Leave it in low heat for another two or three minutes and switch off the stove.The payasam is ready to serve.
NOTE:
While roasting the nuts and raisins .Keep the heat in medium and roast the cashew first and when the cashew starts turning colour put the raisins along with the cashew and roast until the raisins bubbles up well or you can roast the nuts and raisins seperately and add into the payasam.
You can add more sugar if you wish according to your taste.Stir the payasam gently now and then to prevent it from sticking to the vessel.
STEP BY STEP PICTURES:
