Assalamu alalikum to all my readers in this beautiful month of September! Hope you all had a wonderful Eid-ul-Adha celebrations. If you would like to read more about this festival, then do check out this post! I already have a pressure cooker version of semiya payasam on the blog, but this one is old school – needs some time and patience, but the end result is sweet! 🙂
I am not sure if anybody hates semiya payasam. I have a couple of cousins who don’t like this payasam, and I find them to be really weird. When anybody says “payasam”, the first thing that will always come into mind is semiya payasam, as it is easy to make, with easily available ingredients and basically, no-mess. Just like how you need to be while making the sago payasam, you have to cook enough that the vermicelli looks transparent, the milk looks thickened and the whole mixture looks creamy. If you don’t sufficiently cook your vermicelli or if the milk hasn’t thickened, then while serving, you will notice your vermicelli sinking to the bottom of the glass. This is not a very pretty sight to watch nor easy for our guests to have! I have been there and I have done that! 🙂
I always make sure I use the normal thick vermicelli (like Bambino you get at home). If you have the thin roasted Pakistani vermicelli, then the best thing to make with it is the sheer khurma. It will not lend richness to this semiya payasam, so do avoid it for this recipe. Here’s wishing all my readers the best of the festival… may Allah grant us all peace and happiness! My vacation is slowly coming to an end, but that’s how everything in life is… 🙂 Off to the recipe…
- 3 tsp ghee
- 1½ cup vermicelli
- 1 liter milk
- A fat pinch cardamom powder
- ¼ tsp salt
- 1 cup thin coconut milk
- ⅓ cup sugar
- FOR TEMPERING:
- 1 tbsp ghee
- 10 cahew nuts
- 10 almonds
- 15-20 raisins
- Heat ghee in a thick bottomed sauce pan.
- Add in the vermicelli and roast till it looks golden brown.
- Pour in the milk along with the cardamom powder salt and bring it to boil.
- Keep on low flame, stirring occasionally. You will start noticing the vermicelli plump up and mix into the milk, rather than settling at the bottom. The milk will also start thickening. This will take anytime between 15 minutes to 25 minutes depending upon how quick the vermicelli cooks.
- Add in the coconut milk and sugar and simmer for five minutes. Switch off.
- Prepare the tempering by frying the nuts in hot ghee. Switch off and add the raisins, toss till the raisins plump up.
- Add into the prepared payasam and keep closed for at least ½ an hour for flavors to mingle.
- Serve warm!
This tastes amazing when served cold as well!