Showing posts with label Paal Payasam. Show all posts
Showing posts with label Paal Payasam. Show all posts

01 September 2011

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. :)

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

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.

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 :