Semiya Payasam/ Vermicelli Kheer/ Dessert - Onam Sadhya Vibhavangal 12

Wishing all my readers a blessed Ganesh Chaturthi! 

Let's celebrate with kheer today.Semiya Payasam is one of my favorite kheers. For Onam Sadhya two types of payasams/ pradhamans  are served - one is milk based and the other jaggery based. Milk based kheer called payasams are made from vermicelli/ rice/ rice chips.Pradhamans are usually made with jaggery and coconut milk. Pradhamans are of different types like Palada pradhaman (rice chips), Pazha pradhaman (Nendra banana), Gothambu pradhaman (wheat), Parippu pradhaman (dal), Chakka pradhaman (jackfruit).

Semiya Payasam is the easiest of the desserts. It is served as the last course for sadhya. It tastes best when served on the banana leaves. Yummmm.. I like it that way rather than having it in cups. Try it next time and you will know the difference. :)

INGREDIENTS

Vermicelli - 175 gms

Sugar - 1 1/2 cup

Milk - 1 litre

Ghee - 2 tbsp + for roasting nuts

Cashew nuts - 1/4 cup

Raisins - 12

Rose water - 8ml

METHOD

Heat ghee in a pan.

Roast the vermicelli till golden brown.

Side by side boil milk along with sugar. 

Add the boiled milk to the semolina and let cook on low flame.

When cooked remove from flame.

Roast the cashew and raisins in ghee and add to the payasam.

Add rose water.

Serve hot.

Tips: 

Add 1 cup sugar first and then add more if required as per taste.

Add rose water only after all the cooking is over.

There should be enough milk above the payasam when you remove from heat. The payasam thickens as it cools. Add more milk if you like it thin.

Roast the cashews first and when it turns golden brown add raisins.

If you would like to see other Onam Sadhya recipes please click on the links below :

1.    Puli Ingi
2.    Olan
3.    Kalan
4.    Pineapple Pachadi
5.    Kumbalanga Pachadi
6.    Beetroot Achar
7.    Koottu-Curry
8.    Avial
9.    Kaaya Upperi

10.  Mathanga Vanpayar Erissery

11.  Tomato Rasam

Mathanga Vanpayar Erissery / Yellow Pumpkin Red Cowpeas Erissery - Onam Sadhya Vibhavangal 10

Erissery is one of the traditional Kerala dishes with roasted coconut and spices. It can be made with Pumpkin, Yam or Raw Plantain. I have made the most popular of the Erissery's - the Pumpkin Red Cowpeas Erissery. It is a sweet curry as pumpkin and red cowpeas are both sweet. I have always loved Pumpkin because it just melts in your mouth. And cooking it with cow peas makes it even better.

INGREDIENTS
Yellow Pumpkin - 1/4 kg
Red Cowpeas - 1/2 cup (soaked overnight)
Grated Coconut - 1 cup + 2 tbsp
Turmeric Powder - 1/4 tsp
Red Chilly powder - 1 tsp
Green Chilly - 2
Curry Leaves - 4 sprigs
Cumin Seeds - 1 tsp
Mustard Seeds - 1 tsp
Dry Red Chilly - 2
Coconut oil - 2 tsp
Salt - to taste

METHOD
Dice and cook pumpkin along with turmeric,salt and water.
Cook cowpeas with salt and green chilly till very soft.
Grind coconut with red chilly powder and cumin seeds with very less water (2 tbsp).
Mix the pumpkin and cowpeas.
Add the ground coconut mixture and bring to a boil.
Check salt.
Add 2 sprigs of curry leaves into the mixture and let cook on low flame till thick.
In a pan heat the coconut oil. Add mustard. When it splutters add dry red chilly.
Add curry leaves.
Reduce the flame to low.Add 2 tbsp coconut and fry till golden brown.
Pour it over the erissery.

Tips
Use very little water to cook pumpkin and cowpeas.
Increase spice level as per taste.

For other Onam Sadhya recipes please click on the link below:
1. Puli Ingi
2. Olan
3. Kalan
4. Pineapple Pachadi
5. Kumbalanga Pachadi
6. Beetroot Achar
7. Koottu-Curry
8. Avial
9. Kaaya Upperi