Festive Fare ~ Semiya Payasam

semiya payasam
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.



Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s