Wednesday, 18 September 2013

Semia Payasam

One of the easiest and made in minutes, may it be on a festival or for guests who have dropped in without notice.
The only requirement for this is to have milk stocked.
This is normal semia payasam, that is made with medium thick semia or vermicelli.
This payasam is normally the one we see in all festive or wedding spread.
I used MTR vermicelli, and I have taken  unroasted vermicelli .

Ghee - 1 tablespoon,
Semia or Vermicelli - 1 cup,
Milk - 3 cups,
Saffron- few strands(optional),
Badam Powder - 2 teaspoon,
Sugar - 3/4 cup,
Cardamom Powder - 1/2 teaspoon.

Ghee - 1 teaspoon,
Cahsew and Raisins - 1 teaspoon,

Chopped Pistachio - 1 teaspoon.

In a medium thick bottomed pan, add ghee and heat.
Add  Semia/Vermicelli and fry until they turn white and crisp.
Add hot milk and boil. Add Saffron, if you are adding.
 First add only 2 cups of milk and cook in low flame.
Add Badam Powder.
Once the vermicelli is completely cooked, add sugar and cook, until sugar is dissolved and blended together.(this is will take approximately 3-4 minutes).
Add cardamom powder.
Temper the ingredients under tempering table and add to payasam.
Garnish with pistachio.
Serve warm or chilled.
After cooling, if you find the payasam is thick you can add more milk, which you have saved.
The payasam to be of medium consistency neither too thick or thin.

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