Semiya payasam is prepared with Vermicelli. Roasted semiya cooked in rich milk base makes it rich and tasty. It can be prepared within 20 minutes. Great make ahead dessert for party.
Its festival season and today we had “Avani Avittam”. Men in the family change their Holy white thread. It’s one of my favorite festivals because once in a blue moon (well actually full moon day they chant slogam and perform some rituals).
Usually for festival women performs pooja, cook and do all the work. This time men in family do this and stil cooking part is with women. 😂
This year “Avani Avittam” is very special for us. We wanted to put ” Kalla Poonal” (ponnal worn before Uppanayianum is called so) for Vishvak. Jagadish took in charge of dressing him up, it took him few minutes (more than that:-)) to tie pattu veshti for him.
Previously we have dressed him will Velcro veshti, but his the first time trying traditional one. I can imagine how easy it would have been for jagadish to make Vishvak cooperate. He was very disturbed with this new costume so gave him iPad and made him sit next my hubby. After little cheats hubby put him punnal but it didn’t last for more than 10 minutes:-) Toughest thing was to click pictures, with vishvak running around.
Semiya payasam is one of my favorite payasam since childhood days. Those days taste made my like it, now a days after I started cooking, I like the way it can be cooked quick. Infact it’s a perfect bachelor or spinster recipe. No fancy ingredients. Condensed milk gives a extra flavour to this payasam.
While tasting payasam I thought why didnt I post one of my favorite payasam yet. I searched in my draft, had Semiya Paysam. Now it has decided to fly from my draft.
Check out other payasam recipes in TMF,
- Arisi Thengai Payasam
- Carrot Almond Paysam
- Rice Kheer (Paal Payasam)
- Macaroni Payasam
- Paruppu Payasam
Roasted Semiya/Vermicelli – 1/3 cup
Milk – 3 cups + 1/4 cup
Condensed milk – 3 tbsp
Sugar – 1/3 cup (adjust according to your sweetness)
Cardamom powder – generous pinch
Butter/ Ghee- 1/2 tbsp
Salt – a pinch
- Add ghee/ butter to the heavy bottamed pan and once the pan gets hot add cashew; cook till the cashew turns golden brown. Add raisin and trasnfer into a plate
- In the same pan add roasted vermicelli and sauté for a minute. Add 3 cups of milk and cook for 10 minutes, stirring occassionally
- After 10 minutes semiya would have cooked. Add condensed milk and salt ; continue cooking for 4 – 6 minutes and switch off. Add sugar and stir well; serve immediately or chill and serve
- Adding condensed milk gives rich creamy texture to the payasam, adjust the sugar accordingly
- Payasam tends to thicken overtime
- Can cook vermicelli in water and add milk after that
- I have used California black raisins so my raisins are black, instead golden raisins can also be used
- Can add saffron for extra flavour
- If you don’t have time to stir take a pressure cooker add vermicelli and ghee cook for a minute; add 2 cups of milk and cover the lid. Cook till the steam comes. Once when pressure releases naturally add remaining milk and condensed milk and salt, cook for 3-5 minutes, switch off. Add sugar