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!
- 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)
- 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.