SEMIYA PAYASAM RECIPE, HOW TO MAKE
SEMIYA PAYASAM | SEMIYA KHEER
Payasam is a dessert that is a must on all special occasions. Commonly known as kheer in the northern parts of the country and payasam in the south has many interesting legends and myths associated with the origin of this dessert. People in the south relate to a folktale in Ambalapuzha in Kerala, some link it to Puri jaganath temple in Orissa, where it was served as Prasad, it was mentioned in the Padmavat of Gujarat in the 14th century and it is also mentioned in Ayurveda. So, this dessert is there from the ancient times, evolved and adapted to its current time. Not just in India, but this milk-based pudding is famous throughout the world in various forms. From rice pudding in the West to ksheer birinj in the middle east, this dish has its imprint throughout. It is loved and even revered by many cultures. It is the star dessert in Indian homes and is made during all occasions.
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Semiya Payasam |
In general, all milk-based Kheer is done in the same way. Simmer and cook the ingredients (rice, vermicelli, sago) in milk. Then add the sweetener and finally garnish, it with nuts. A simple dish that is out of the world delicious!
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Semiya Payasam |
Semiya cooked in milk to get a rich and creamy dessert. It is topped with cashews, raisins, almonds & pistachios. Serve it chill or warm.
Keyword: semiya payasam, vermicelli dessert, vermicelli kheer
Ingredients:-
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| Semiya Payasam |
- 1 liter milk (3 cups + 1 cup, divided)
- 1 tablespoon ghee | clarified butter, divided
- 10 no's each cashews, almonds, pistachios, raisins
- 1 cup vermicelli (semiya)
- 1 cup water
- 6 tablespoon sugar
- 2 tablespoon condensed milk (optional)
Instructions
In the same pan add the remaining ghee & semiya. Roast it until it becomes slightly golden brown. Also, you get roasted semiya at stores.
Heat half a tablespoon of ghee, roast the cashews, almonds, pistachio & raisins separately; remove them from pan and keep it aside.
Boil the milk (whole quantity) in a saucepan and keep it warm until we use.
Take one cup of water and one cup of milk. Allow it to cook. Add milk (about 1.5 cups) gradually as and when the liquid evaporates. Keep stirring the mixture frequently, else the milk will burn at the bottom.
Once the vermicelli gets cooked, add the sugar & condensed milk (if using). Keep stirring and let it thicken.
Add the remaining milk and keep it for few more minutes until it becomes creamy.
Turn off the stove and add cashews, almonds, pistachios & raisins. This thickens on cooling. So if you are serving later add some more milk and warm it before you serve.
SEMIYA PAYASAM RECIPE, HOW TO MAKE SEMIYA PAYASAM | SEMIYA KHEER
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