A classic south Indian dessert that is made and served during special occasions like birthdays, anniversaries and festivals. This sweet is made with vermicelli (Semiya) and milk.
Semiya (Vermicelli) Payasam
Course: SweetsCuisine: Tamil, IndianDifficulty: Easy
Servings
5
servingsPrep time
5
minutesCooking time
20
minutesA classic south Indian dessert that is made and served during special occasions like birthdays, anniversaries and festivals. This sweet is made with vermicelli (Semiya) and milk.
Ingredients
Vermicelli (Semiya) – 1 cup
Sugar – ½ cup
Milk – 2 cups
Ghee – 1 tablespoon
Cashew Nuts – 10 Nos
Raisin – 5 to 6 Nos
Cardamom Powder – ½ teaspoon
Saffron – few or a pinch of kesar colour (Optional)
Directions
- Fry Semiya in a teaspoon of ghee till it slightly changes its colour.
- In another vessel put two cups of water and bring to boil. When it starts boiling, add the fried Semiya and cook till soft.
- Add sugar and stir well. Allow to boil.
- Then add milk and keep it on medium flame till it start boiling again.
- Fry the cashew nuts and raisins in the ghee and add to the Payasam.
- Add cardamom powder and saffron. Mix well.
Notes
- If the Payasam is too thick, then you can add a cup of hot milk to the Payasam. Also when you are adding milk to the Payasam, pre boil the same and add.