Sunday, 2 March 2014

SEMIYA PAYASAM...

semiya payasam... this is one of the recipe that is very frequently prepared at my home on auspicious days like thursday, friday and saturday... why i call these days auspicious is because my mom does special pooja's on these days of week and prepares a sweet dish as prasadam... so it is been a tradition of making sweet dishes on these days and when ever my mom asks for my opinion i tell her to make this recipe... and even when my mom is out of town and i have to cook some sweet dish this is the recipe i prepare because it is simple to make and tastes yummy... 




TIME TAKEN: 20 - 30 MINS, SERVES: 4

INGREDIENTS:
SEMIYA (VERMICELLI)
1 CUP
MILK
3 CUPS
SUGAR
1 CUP
WATER
3 CUPS
GHEE
2 TBSPS
CASHEWS
AS DESIRED.
CARDAMOM POWDER
A PINCH
METHOD:

 Ø  In a vessel boil 3 cups milk until it becomes half, on low flame and allow it to cool.

 Ø  Heat ghee in a pressure pan and roast the cashews. Now add vermicelli and roast till light brown. Now add 3 cups water and pressure cook it for 1 whistle and off the gas.


 Ø  Once the pressure is released open the lid, add sugar and cardamom powder and cook till sugar melts and it starts boiling and off the gas.


 Ø  Allow the semiya to cool and add the boiled milk to it and stir it.


Allow it to rest for half an hour and serve it, the payasam gets thicker as the time passes…

SUGGESTIONS:

 ü  Can add more dry fruits like dry grapes, badam as desired.

 ü  Can also add more milk if you feel the payasam is too thick.

 ü  You can also cook the vermicelli normally, because it cooks faster in pressure pan I have cooked in it. If cooking normally add 1 more cup water.

 ü  You can also add milk maid if desired. If adding milk maid reduce the amount of sugar accordingly.

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