DISH NAME : SEMIYA PAYASAM (VERMICELLI PAYASAM)

Preparation Time : 15 minutes

Cooking Time : 20 minutes

Description

Semiya payasam is the easiest payasam to make.

Note

1) I have used normal vermicelli, but using nylon (or thin) vermicelli is more tasteful.
2) I have caramelised sugar to give a good appearance and also to give a slight difference in taste, rather than milky taste.
3) Use a heavy bottomed pan to caramelise sugar or it will burn.
4) This qty. of sugar was enough for us. If you want to add more sugar, you can.
5) Water is added to milk to prevent end product from being too thick.

Method

1) Heat ghee.
2) Fry cashew till golden brown. Remove and keep aside.
3) In the same ghee, fry raisins till it puffs up. Be careful not to burn. Remove and keep aside.
4) In the same ghee fry vermicelli till golden.. If ghee is less, add little more ghee.
5) In a heavy bottom pan, add sugar (1/2 cup) to caramelise. Let it brown slowly on a low flame. Do not stir at this stage. Once it turns golden brown, remove immediately from fire and add butter.
6) Now add milk to caramelised sugar and put back on fire.
7) Add water to milk. Let it come to a boil stirring in between.
8) After milk boils, add fried vermicelli. Allow vermicelli to cook. Once sugar is added, vermicelli will not cook.
9) After vermicelli is cooked, add sugar. Let it cook till sugar melts and incorporates into vermicelli added milk.
10) Now add cardamom powder, a pinch of salt (only if you have used unsalted butter. or else skip salt), fried cashews and raisins. Put off fire.
11) Keep on stirring for a few minutes more to prevent scum.

Serving Suggestions

Can be served warm or lightly cold.