Semiya payasam – സേമിയ (vermicelli payasam ) is an Indian pudding made out of noodle shaped pasta along with milk and sugar; and is a common accompaniment to Sadyas (feast). It is one of the easiest payasam recipes that can be prepared but the success greatly dependent on its consistency and cooking level. Whether it is a festive occasion or a regular day, you can just prepare this easy Indian sweet dish to make your day special.
Ingredients
- Semia (Roasted Vermicelli) : 2 Cups
- Milk : 16 Cup
- Sugar : 1 ½ Cup
- Condensed milk : 1 tin (~ 400g)
- Cardamom powder : ½ T-sp
- Sabudana (Tapioca Perl/ Chovvary) : 3 Tbl-sp
- Ghee : 4 Tbl-sp (adjust)
- Cashew nuts, raisins – For seasoning
Method
- Soak the sabudana for about 20 minutes and cook it with enough water.
- In a pan /Kadai add 2 Tbl-sp ghee (can adjust) and fry the semia until golden brown color.
(If you are using fried semia , that also need 3-4 minutes frying in the ghee, that will give the Payasam more taste and make it non-sticky) - In a separate big pan, boil the 10 cup of milk; stir in-between to avoid burning the milk on the bottom of the pan.
- Once boiled well, reduce the flame and add the fried semia and mix it well without any lumps.
- Cook it until soft , do not overcook the semia (don’t forget to stir in-between ).
- Now add the cooked sabudana and stir it.
- Add the sugar along with condensed milk and mix everything together well.
- Finally add the 6 cup of of milk and allow it to boil.
- Switch off the stove and add cardamom powder.
- In a small pan add the 2 tbl-sp ghee (can adjust) and fry the cashew nuts and raisins and add it to the Payasam.
Tips:
- Make sure to fry the semia until golden brown ,keep the flame low to medium.
- Chovvary / sabudana will give the Payasam more taste and consistency.
- Do not overcook the Payasam , each piece of semia should be separate.
