Semiya Payasam

This flavorful vermicelli pudding is equally good served either hot or cold.
By Prathima Rao
Semiya Payasam

Semiya Payasam
 
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This flavorful vermicelli pudding is equally good served either hot or cold.
Author:
Recipe Type: Dessert
Ingredients
  • ¾ cup vermicelli (dry)
  • 1 litre milk (approx 5 cups)
  • ½ cup condensed milk (optional)
  • ½ cup sugar (reduce as per taste if adding condensed milk)
  • 3 tbsp mixed dry fruits/nuts - raisins, cashew, almonds
  • ¼ tsp green cardamom powder
  • few strands saffron
  • ⅛ tsp nutmeg powder (optional)
  • ½ tsp khus khus (poppy seeds white)
  • 1.5 tbsp ghee
Instructions
  1. In a saucepan heat ghee, add mixed nuts and toast till golden and raisins puff up. Remove nuts and set aside.
  2. In the same pan add vermicelli and fry in ghee till aroma emits and is slightly golden.
  3. Add milk. Let come to a boil and cook till vermicelli turns soft. Add condensed milk, sugar, khus khus if adding, simmer till thickens slightly.
  4. Add cardamom powder, nutmeg powder if adding, toasted nuts, kesar. Stir and immediately remove from heat.
  5. Serve hot or chilled.

Prathima Rao

Born and brought up in South India amongst hard core food enthusiasts. Cooking and food has always been a part of Prathima’s growing years with every family gathering accompanied by a scrumptious and elaborate meal. Now, traditional vegetarian food of her community has paved way to contemporary and quicker dishes.

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