semiya payasam
Growing up, payasam almost always meant Semiya Payasam to us. Credit it to the ever busy working mater who tried her best to do something to mark a festival day as special and to the easy and quick to cook vermicelli that is so easily available. There are many ways to make any recipe and I stick with what works for me – read as easy and fuss free. So although I admire multi step preparations, I rarely turn to them in my cooking. This payasam can be ready in under 30 minutes and is a great addition to a meal, especially when entertaining at short notice.
Semia Payasam (Makes 4 Servings)
Time Taken: 20 Minutes
Vermicelli – 100 grams
Milk - 3 cups
Sugar – ½ cup
Condensed Milk - 1/4 cup
Elaichi Powder - ½ teaspoon
Slivered Almonds - ¼ cup
Ghee - 2 teaspoons
In a thick bottomed pan, heat the ghee and fry the almonds till they are just changing colour. Remove from the ghee and set aside.
Add the vermicelli and fry gently on low heat till golden brown.
Heat the milk and bring to a boil. Add the sugar and mix till the sugar has melted. Add the fried vermicelli and cook on slow heat stirring frequently for about 10 minutes till the vermicelli has cooked.
Add the condensed milk and powdered elaichi and stir and simmer for 2-3 minutes.
Take off the heat and cool completely. Serve at room temperature or chilled garnished with slivered almonds.
