Wish you all a Happy Ugadi!!!

Wish you all a Happy Ugadi and a Happy New Year to everyone who celebrates it today, according to the hindu lunisolar calendar.  After coming to the USA, I have not celebrate Ugadi in a long time.  I normally do not do anything special for Ugadi, like the other festivals. For me it is like any other day.   Today, I was in the spirit of celebrating and decided to make semiya payasam.  I know it is not a traditional Ugadi sweet and I even considered Bhaksyalu/Burelu, and Mr.U did not show any interest in it.  So I decided on Semiya Payasam.  I am the one with a sweet tooth in the house and I wanted to prepare something quick and fast.

Let me get to the recipe right way, as I am running short of time.  I am meeting my girl friends for coffee and yet to finish cooking Chicken Biryani for Mr.U’s dinner.  Here is the recipe for semiya payasam and see you all later, chao!

Semiya payasam
Ingredients:
  • 1 ½ tbsp unsalted butter or ghee/clarified butter (I recommend ghee)
  • ¼ cup Raisins
  • ¼ cup Kashunuts
  • 1 cup Semiya or Vermicelli
  • 5 cups milk
  • ¾ cup Sugar (adjust to taste)
  • ½ Cardamon Powder (oops, I forgot to add this when preparing… it is an approx. measure)
Preparation:
  • In a sauce pan bring milk to boil.
  • Meantime, heat butter in a pan and roast raisins and kashus until light golden brown.  Remove from pan and keep aside.
  • In the same pan, roast semiya until golden brown.
  • When milk comes to a boil, add the semiya and continue to boil the milk until semiya is cooked.  This should take about 10 minutes
  • Add sugar, kashu and raisins, cardamon powder and continue to boil the milk until sugar is dissolved.
  • Serve hot or cold.

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