Saturday 28 June 2014

Vermicelli Payasam (சேமியா பாயசம்)

Semiya payasam is a delicacy, frequently made on auspicious days. It is made of ingredients that are readily available at home. This payasam can be served as a dessert or part of the feast menu. 

Vermicelli – ½ tumbler or 100ml measure (சேமியா) 
Ghee – 1 tablespoon
Milk – 1 tumbler or 200ml measure
Sugar – ½ tumbler or 100ml measure
Cardamom – 3 no
Clove – 2 no
Camphor laurel (பச்சை கற்பூரம்) – a pinch (optional)
Cashew nuts – 1½ teaspoon
Raisins – 1½ teaspoon
Vermicelli Payasam (சேமியா பாயசம்)
Method: Fry vermicelli or semiya in 2 teaspoons of ghee till it turns golden brown in color. Add 1 tumbler (200ml) of water. Cover and cook on a slow flame till the semiya becomes really soft. Add milk and bring it to boil. Switch off the fire. Add sugar and mix well. Powder cardamom seeds with a mortar and pestle. Crush camphor laurel with your fingers. Add spice powders and clove to the payasam and mix well. Heat the remaining ghee in a spice pan/ tadka pan (தாளிக்கிற கரண்டி). Fry cashew nuts and raisins till the nuts turn light brown in color. Add the fried items to the payasam. Serve hot. Alternatively, you may refrigerate the payasam for 15-20 minutes and serve chilled as a dessert.

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