Tuesday, May 4, 2010

Semiya Paayasam/ Vermicelli Dessert

I rarely make desserts at home.., Raj doesn't prefer sweets.., neither do I.. But I do make the occasional chocolate.., or bake a cake once in a while.., But yes!! I do make the paal paayasam (milk porridge) or gajar ka halwa during festival season.., We offer it to Gods as "Naivedyam" and it is a must on every auspicious occasion.. The recipe which I am sharing today is of the "Semiya Paayasam".. It is a very simple recipe.., with very simple ingredients. Happy reading!!

Semiya Payasam
Serves: 2
Preparation time: 45 minutes

  • 1 1/2 litres of Milk
  • Half a cup Sugar
  • Half a tin of Condensed milk
  • 1 cup Roasted Vermicelli
  • 1/2 cup Ghee
  • Fistful of Almonds, Cashews and Raisins
  • 5-6 Cardamom pods

Boil the milk in a thick bottomed pan over low flame.., Keep stirring once in a while to avoid burning. Add the sugar and gently keep stirring. Now, add in the condensed milk stirring gently. Boil for about 30 minutes till the milk reduces to about 3/4th litres. In another pan heat half the ghee and roast the roasted Vermicelli.. :) yes!! It definitely brings out more flavor. Roast for 2 minutes and transfer the contents slowly into the milk. People say that the milk curdles if added vice versa..,Hmm well!! I've tried both ways and believe me.., the milk does not Curdle... After adding the Vermicelli keep stirring so that the vermicelli doesn't settle at the bottom of the pan and burn. Simultaneously.., wash the almonds, cashews and raisins.., Chop the almonds and cashews into small pieces. Peel the Cardamom pods and powder the seeds. Do not discard the pods. In a pan, add heat the remaining ghee. Add the chopped almonds, cashews and raisins and fry till golden brown. Add the ghee-nuts mixture to the milk mixture and keep stirring. Add the cardamom powder and the cardamom pods.., Stir for another 5 minutes and turn off the heat. This payasam can be served hot or chilled.., It is ideally served with hot Vada.. :)

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