Semiya / Vermicelli payasam

By | October 12, 2016

This is one variety of payasam which is so easy to make. This is special to me as my MIL appreciated a lot when I first made this. My daughter’s and husband’s favourite dish.?? . This is must in most special occasions. I believe everyone likes this.

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Ingredients

Roasted Vermicelli/ Semiya – 1/4 cup

Water – 3/4 cup

Whole milk – 1 cup

Sugar – as required

Cashews – few

Dried grapes – few

Ghee – 1 tbsn

Method

  • In a deep pan or sauce pan, add water.
  • When it starts boil add roasted Vermicelli.
  • When it’s half cooked, add milk and let cook in medium flame till Vermicelli is cooked. Stir occasionally so milk doesn’t burn.
  • After Vermicelli is cooked add sugar and let it cook for few more minutes.
  • Take it off from flame. Heat another pan. Add ghee, when it starts heat roast cashews and dry grapes till golden .
  • Add it to the payasam along ghee. Give a nice stir.
  • Serve warm or cold.

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Notes

  1. You can use plain Vermicelli too. But roast in ghee before adding to water.
  2. To add more flavour, add crushed cardamom directly while add roasted cashews and dry grapes.
  3. This gets thick when cools down, so adjust water or milk accordingly.
  4. If it gets thick add warm milk to get desired consistency.

 

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