Semiya Ada Payasam ~ Vermicelli Rice Flakes Kheer

28- Semiya Ada Payasam

 

Another brand new month begins! Isn’t it shocking that 2016 seems to be moving at such a fast pace… we are already entering month 3! Somehow I guess we don’t think about that side much… Sharing with you a slide that I so absolutely loved lately…

 

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As I was digging through my pictures, I noticed I had ignored this post for quite some time. Gosh… During my last vacation, the day I was coming back, as soon as umma was done with the thalacurry, my sister and I got into the kitchen and got to making payasam. We had a small packet of ada, which is dried rice squares which was not enough for making payasam for a huge crowd of 25+. That was when our eyes went on to the small pack of vermicelli that we had got free along with the can of condensed milk. My sister was like, “Why don’t we mix both of them up?” and this payasam was born. That is the best thing about this payasam – in between you pull the vermicelli strings and then you chew on the ada! 🙂 As we triumphantly finished making the payasam, we were searching for some cashews and raisins for garnishing and we could not find anything in the house. When checking with umma, she sarcastically commented, “Payasam undaakunna aalkaaru thanne aadyam nokkande andiyum munthiriyumundonnu…” (Those who are making the payasam should first check whether there is any cashews and raisins available!) Hehe… After that experience, I always make sure I have enough of nuts and dry fruits to hang on to at any given point of time! 😉

 

Posted previously:

 

 2015: Bourdeax Cookies

 

5.0 from 1 reviews
Semiya Ada Payasam ~ Vermicelli Rice Flakes Kheer
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Cuisine: Malabar
Serves: 10-12
Ingredients
  • 100 gm pack ada
  • 150 gm vermicelli
  • 2 tbsp ghee
  • 2 liter milk
  • 1 tin condensed milk
  • A fat pinch cardamom
Instructions
  1. Cook ada as per instructions on the pack. Drain and set aside.
  2. Heat ghee in a large saucepan. Add the vermicelli and saute on meduim-low flame for around 5 minutes or till crisp. Ensure not to burn.
  3. Add in the milk and give a nice stir. Cook, stirring occassionally, till the vermicelli is almost cooked.
  4. Add the condensed milk and the cooked ada and cook till the mixture is totally thickened and the vermicelli is fully cooked.
  5. Add in the cardamom and mix well. Serve warm.
Notes
You may temper the payasam with ghee fried cashewnuts and raisins. We did not since we ran out of both!
As the payasam sits, it gets thicker. Loosen out by adding warm water to required consistency.

 



Yum

Comments

    • Rafeeda AR says

      Ada is a square shaped dried rice tortilla style, that are cut into small pieces and used in making kheer… We don’t eat that raw, it is cooked and used… Thanks a lot Bibi…

  1. says

    The pic looks so fresh like a gush of cloudy water painted… lovely.. yeah payasam without the nuts are naked! 😛 I like the consistency.. looks thick thats how I like mine too:-P
    Famidha recently posted…Tunisian BrikMy Profile

    • Rafeeda AR says

      Thank you so much Fami… even I like my payasam thick… valichu kudikkaan pattanam… hehe… 😛

    • Rafeeda AR says

      Semiya sago is my favorite combination… this was just like a testing… Thanks a lot Swathi…

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