Semiya paayasam is vermicelli milk pudding, a classic South Indian sweet. It is usually prepared during many festivals and a must preparation in some regions for Diwali.
Course Dessert
Cuisine South Indian
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Calories
Author usha
Equipment
Frying Pan
Sauce Pan
Spoon for stirring
Ingredients
1 ½tablespoonunsalted butter or ghee/clarified butterI recommend ghee
¼cupRaisins
¼cupCashew Nuts
1cupSemiya or Vermicelli
5cupsmilk
¾cupSugaradjust to taste
½Cardamon Powderoops, I forgot to add this when preparing… it is an approx. measure
Instructions
In a sauce pan bring milk to a boil.
Meantime, heat butter in a pan and roast raisins and cashews 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, cashews and raisins, cardamon powder and continue to boil the milk until sugar is dissolved.
Serve hot or cold.
Notes
Use whole milk for a rich creamy payasam. But 2% milk also works.