{"id":2931,"date":"2015-09-13T10:10:19","date_gmt":"2015-09-13T18:10:19","guid":{"rendered":"http:\/\/pepper2salt.com\/?p=2931"},"modified":"2020-08-20T20:40:50","modified_gmt":"2020-08-21T04:40:50","slug":"semiya-payasam","status":"publish","type":"post","link":"https:\/\/pepper2salt.com\/sindhus-kitchen\/semiya-payasam\/","title":{"rendered":"Semiya Payasam"},"content":{"rendered":"\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"613\" height=\"409\" src=\"https:\/\/pepper2salt.com\/wp-content\/uploads\/2020\/07\/semiya-payasam.jpg\" alt=\"\" class=\"wp-image-4573\" srcset=\"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-content\/uploads\/2020\/07\/semiya-payasam.jpg 613w, https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-content\/uploads\/2020\/07\/semiya-payasam-300x200.jpg 300w, https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-content\/uploads\/2020\/07\/semiya-payasam-150x100.jpg 150w, https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-content\/uploads\/2020\/07\/semiya-payasam-360x240.jpg 360w\" sizes=\"auto, (max-width: 613px) 100vw, 613px\" \/><\/figure>\n\n\n\n<p><strong>Semiya payasam &#8211;&nbsp;\u0d38\u0d47\u0d2e\u0d3f\u0d2f&nbsp;<\/strong>(<a href=\"https:\/\/en.wikipedia.org\/wiki\/Vermicelli\">vermicelli<\/a> payasam ) is an Indian pudding made out of noodle &nbsp;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.<\/p>\n\n\n\n<!--more-->\n\n\n\n<p><strong>Ingredients<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\"><li>Semia (Roasted Vermicelli) : &nbsp;2 Cups<\/li><li>Milk :&nbsp; 16 Cup<\/li><li>Sugar : 1 \u00bd Cup<\/li><li>Condensed milk&nbsp;: 1 tin (~ 400g)<\/li><li>Cardamom powder : \u00bd &nbsp;T-sp<\/li><li>Sabudana&nbsp;(<a href=\"https:\/\/en.wikipedia.org\/wiki\/Tapioca_balls\">Tapioca Perl<\/a>\/ Chovvary) : &nbsp;3 Tbl-sp<\/li><li>Ghee : 4 Tbl-sp (adjust)<\/li><li>Cashew nuts, raisins \u2013 For seasoning<\/li><\/ol>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed\"><div class=\"wp-block-embed__wrapper\">\nhttps:\/\/youtu.be\/he3EdN98j38\n<\/div><\/figure>\n\n\n<p><strong>Method <\/strong><\/p>\n<ul>\n<li>Soak the sabudana for about 20 minutes and cook it with enough water.<\/li>\n<li>In a pan \/Kadai add 2 Tbl-sp ghee (can adjust) and fry the semia until golden brown color.<br \/>(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)<\/li>\n<li>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.<\/li>\n<li>Once boiled well, reduce the flame and add the fried semia and mix it well without any lumps.<\/li>\n<li>Cook it until soft , do not overcook the semia (don&#8217;t forget to stir in-between ).<\/li>\n<li>Now add the cooked sabudana and stir it.<\/li>\n<li>Add the sugar along with condensed milk and mix everything together well.<\/li>\n<li>Finally add the 6 cup of\u00a0 of milk and allow it to boil.<\/li>\n<li>Switch off the stove and add cardamom powder.<\/li>\n<li>In a small pan add the 2 tbl-sp ghee (can adjust) and fry the cashew nuts and raisins and add it\u00a0to the Payasam.<\/li>\n<\/ul>\n<p><a href=\"http:\/\/pepper2salt.com\/2931\/semyapayasam\/\" rel=\"attachment wp-att-2936\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-2936\" src=\"http:\/\/pepper2salt.com\/wp-content\/uploads\/2015\/09\/SemyaPayasam.jpg\" alt=\"SemyaPayasam\" width=\"480\" height=\"588\" srcset=\"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-content\/uploads\/2015\/09\/SemyaPayasam.jpg 480w, https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-content\/uploads\/2015\/09\/SemyaPayasam-122x150.jpg 122w, https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-content\/uploads\/2015\/09\/SemyaPayasam-245x300.jpg 245w\" sizes=\"auto, (max-width: 480px) 100vw, 480px\" \/><\/a><\/p>\n<p>Tips:<\/p>\n<ul>\n<li>Make sure to fry the semia until golden brown ,keep the flame low to medium.<\/li>\n<li>Chovvary \/ sabudana will give the Payasam more taste and consistency.<\/li>\n<li>Do not overcook the Payasam , each piece of semia should be separate.<\/li>\n<\/ul>","protected":false},"excerpt":{"rendered":"<p>Semiya payasam &#8211;&nbsp;\u0d38\u0d47\u0d2e\u0d3f\u0d2f&nbsp;(vermicelli payasam ) is an Indian pudding made out of noodle &nbsp;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 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":4575,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9,22,3,6,20,14,4,45],"tags":[],"class_list":["post-2931","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desserts","category-festival-dishes","category-kerala-specials","category-kids-special","category-north-indian","category-south-indian","category-vegetarian","category-45"],"_links":{"self":[{"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/posts\/2931","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/comments?post=2931"}],"version-history":[{"count":10,"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/posts\/2931\/revisions"}],"predecessor-version":[{"id":4902,"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/posts\/2931\/revisions\/4902"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/media\/4575"}],"wp:attachment":[{"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/media?parent=2931"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/categories?post=2931"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/tags?post=2931"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}