Semiya Payasam is an authentic South Indian recipe and is
made on special occasions. The main ingredient in the payasam is
semiya/Seviyan /vermicelli and dry fruits. This Payasam/ Kheer is
very rich and delicious.
It is very easy to make...This
classic Indian dessert prepared with vermicelli cooked in milk and thickened with
crunchy dry fruits. In this delicious rich
dessert Saffron is added for a unique flavor. This dessert is rich with dry
fruits, ghee, cardomon and saffron, the taste of this sweet still lingers on palate
and makes this kheer unique and tasty.
Today is RakshaBandhan, Avani avittam and Independence day .So on this special festive occassion I made this Payasam.
Ingredients:
Full fat milk- 1 litre
Roasted vermicelli/seviyan- 100gm
Condensed Milk-200 gm
Sugar- 1/2 cup
Cashews- 10 gm(chopped)
Pistachios- 10 gm(chopped)
Almonds- 10gm (chopped)
Raisins- 10gm
Ghee - 2 tbsp
Cardamom powder - ¼ tsp
Saffron -pinch
Method:
1.Soak the almonds in boiled water and then peel off the skin
and slice the almonds and Keep aside.
2.Soak saffron in warm Milk.
3.Heat ½ tablespoon ghee in a pan. Once it is hot, fry the
cashews, almonds, pistachios & raisins separately, until they all turn
golden brown. Remove them from the pan and keep it aside.
4.In the same pan add the remaining ½ tablespoon ghee. Fry the
vermicelli until it starts changing its color and becomes slightly golden.
(This step can be skipped if using roasted vermicelli).
5.Heat milk in a broad vessel till it reduces by half.
6.Once Milk started thickening add the fried vermicelli
immediately to the milk along with the roasted dry fruits.
7.Mix well and cook the
vermicelli until it becomes soft.
8.Once the vermicelli gets cooked, add the condensed milk ,sugar
and saffron soaked in milk and cardamom powder and cook for another minute.
9.Then
turn off the heat and serve warm in small bowls Garnish with almonds and
pistachio slivers.