Semiya Payasam

 

This is a very common South Indian dessert served in all functions like weddings , auspicious days and on festive occasions. It is very easy to make and needs less ingredients and less time and effort.It needs less calorie filled items like ghee and still it tastes good. It tastes good when it is served hot but can be had chilled too . You can make it in a pudding style in thick consistency or as thin like normal payasam. The ingredients has a tendency to thicken with time and after refrigeration.  ( I had guests today and I made it before they came, so was in a hurry and missed taking the stepwise photos )

Serves 4

INGREDIENTS:

• Vermicelli / semiya - 1 cup ( I use the un roasted type and the roasting in ghee gives a good flavor to the kheer/payasam)
• Ghee- 2 tablespoons
• Milk - 3 cups (As I use the 2% milk I do not add water as then it would become thinner and flavorless. If you are using whole milk it is more tasty , rich and does need water in a 1:1 ratio )
• Sugar -1.5 cups
• Cardamom powder - 1/4 tablespoon
• Raisins and cardamom - 2 tablespoons

How to Prepare:

Step 1 : Roast the semiya in a tablespoon ghee till it becomes light brown and crispy and a nice aroma comes. (Do not over roast it and also not too less . If the roasting is less then it will become soggy when cooked and if more it would not absorb the sugar and flavors.)If you are using the roasted vermicelli then just saute it in ghee for sometime till is gets that flavor, do not roast too much.

Step 2: Boil the 3 cups of 2% milk (if whole milk is used boil 1 cup milk and 1 cup water ) to a boiling stage . Add the roasted vermicelli and cook it till done. It should not be overcooked not should the cooking be less. If over cooked it will turn soggy and if less cooked it would not absorb the sugar. When the semiya is cooked to optimum,. add the sugar and mix well till it dissolves completely. Then add the cardamom powder and mix well. Add the rest of milk and water ,stir and cook well till it gives a good aroma and the favorable consistency is reached.

Step3: Heat 1 tablespoon ghee and roast the cashews and raisins in it. Add it to the payasam and serve hot.