Today, I am pleased to be at Gloria’s space – a chubby Mumbaikar with the zest for baking. Do check out her blog to see all those beautiful bakes that she dishes out day in and day out! I love her collection of buns and cakes that she keeps churning out every now and then. I am especially enthralled by her Turtle Buns that are hiding among the long list of my “to-do”s. I sincerely thank her for having this humble me around in her beautiful space.
I was really in a fix as to what to provide Gloria with. Being from the southern state of Kerala in India, I wanted to give something very close to what we make. Each state has their own way of making vermicelli kheer, and even each household has some small variations to them. I have already posted a quick version of making vermicelli payasam on my blog. Of late, in various shops, the availability of raagi (finger millet) vermicelli has been wide spread. During my last vacation, I had picked up a packet and bought along and it stayed hidden in my pantry for more than six months. Finally I converted it into payasam and well received it was!
Ragi Semiya Payasam
- 1 tsp ghee
- 250 gm pack ragi semiya finger millet vermicelli
- 500 ml water
- 1 liter milk
- 1 tsp cardamom powder
- A pinch nutmeg powder
- 500 ml thin coconut milk
- 1/2 cup sugar
- 1/2 tsp salt
- FOR GARNISHING:
- 2 tbsp ghee
- 4 tbsp mixed nuts chopped coarsely (I took cashews, almonds, pistas)
- 2 tbsp raisins
- Heat ghee in a wide saucepan. Add the ragi semiya and roast well for around 5 minutes on low heat.
- Add the water and cook till the water is absorbed in by the semiya.
- Now add the milk, cardamom and nutmeg powders and cook till the milk comes to a rolling boil.
- Cook on low heat for 15 minutes, stirring occasionally.
- Add in the coconut milk and cook till it boils. The payasam will start to thicken.
- Add the sugar and salt and cook for a further 5 minutes. Switch off.
- Heat ghee in a kadai. Fry the nuts and then puff up the raisins.
- Put into the payasam and mix well. Serve warm or cold!