Semiya Payasam is a warm and comforting dessert which is enjoyable both warm and cold. Its a all time favorite at my home and I am sure it will be a all time favorite in most of malayalee households. Unlike popular believes, this is a very easy dessert to make and I like making it in one pot instead of having multiple pots.
Ingredients -
Vermicelli - 1 Cup
Milk - 3 Cups
Ghee - 2 tbsp
Sabudhana (Chowari) - 3 tbsp
Cardamon Powder - 1 tbsp
Sugar - 1/4 Th. Cup (adjust as per taste)
Raisins - 10 to 15 (Optional)
Cashews - 5 to 7 Chopped (Optional)
Badam - 5 to 7 Chopped (Optional)
Recipe -
Soak your sabudana in some water and keep aside till you prepare the rest of the parts of the payasam.
In a large pot add your ghee and fry all dry fruits you have and keep aside. Make sure you haven't used that pot for any spicy dishes or else, the milk might curdle. I normally use our tea pot if I am making only for a few people.
Once your dry fruits are fried, add the vermicelli and fry it a bit and keep aside. Be careful not to burn it as the pot is already hot.
Add your milk and let it come to a boil. Add the sugar and simmer it for 2 to 3 minutes. Add in your vermicelli and dry fruits and let it cook for 10 to 15 minutes. Stir the mixture well to avoid any lumps of vermicelli.
Drain your sabudana and add it to the payasam and let it simmer for another 5 to 7 minutes. You will notice that the milk will start to thicken once you add in the sabudana.
Check the vermicelli if its cooked to your liking and add the cardamon powder and turn off the heat. Cover the payasam and let the flavors come together. The payasam will thicken as it cools, so keep an eye on the milk.
If you need more milk, then add boiled milk and stir well. Personally I like my payasam to be lukewarm. But it is perfect as a cold dessert too. Enjoy your one pot payasam with family and friends.
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