Anyone who has lived in Kerala for a while would know the simplicity and elegance of the semiya payasam. The soft toasted semiya/vermicelli in a pool of milk makes this one of the few milk dishes that I just adore 😋.
That's not all. It's simple to prepare as well 😉.
On those days when one needs a quick dessert, semiya payasam it is 😋.
What I used:
- Semiya/vermicelli toasted till brown in ghee: 2 cups
- Milk: 1/2 liter
- Water: 1 cup
- Sugar: as per need
- Boiled sago pearls (optional): 3 tablespoons
- Cardamom: 5 pods
- Cashews, dried grapes and almonds toasted in ghee: as per need
How I made it:
- In a thick-bottomed pan, heat the milk with water, sugar and cardamom. You can adjust the sweetness with the amount of sugar.
- When the milk starts to boil, reduce the flame and add the toasted semiya/vermicelli.
- Boil till the semiya/vermicelli starts to soften. This takes about 20 minutes or so.
- Then add the dry fruits, mix the contents well and keep the pan covered. The semiya/vermicelli will cook further in the warmth of the hot milk.
- Keep aside for 20 min before serving.
This traditional dessert tastes just as good when served chilled 😋😋. Enjoy!
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