How to make Semiya Payasam?


how to make semiya payasam


What would tempt you to learn how to make semiya payasam, also known as vermicelli payasam or shavige payasa? Its fine taste and its ease of making are perhaps the two reasons.

Semiya payasam is a dish that is made on the day of most festivals, including Ugadi and Diwali, and functions. This traditional sweet does not require deep frying. What is more, as this dish contains semiya, which is made from wheat, cashew nuts and dry grapes, you also get the health benefits.


Another sweet note on how to make semiya payasam is that it needs only a few items.

As cooking the semiya payasam / vermicelli payasam is not complex, the steps to make this sweet are few. You can savor this food even if it is cold.






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Drinking a glass of ragi ambli or porridge in the morning can be a great way to start a day. Here is the ragi ambli recipe.



Servings: 2 to 3

Ingredients:

1. Semiya / shavige / vermicelli 1/2 cup, heaped, thin variety

OR

Semiya / shavige / vermicelli 1/4 cup, heaped, thick variety
2. Milk 2-and-1/2 to 3 cups
3. Ghee / clarified butter 2 teaspoons
4. Sugar 1/4 a cup or to taste
5. Cashew nuts 1 tablespoon
6. Dry grapes / raisins 1 tablespoon
7. Badam / almonds 10-12
8.  Elaichi / cardamom / elakki powder 1/4 teaspoon

How to make Vermicelli Payasam?


1. Heat ghee in a thick-bottom utensil.

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2. Add cashew nuts when ghee becomes slightly hot.

Fry for a few seconds.

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Add dry grapes.

Fry till the cashew nuts turn golden brown.

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Remove the cashew nuts and grapes. Keep aside.
3. In the same utensil, fry semiya / shavige / vermicelli till it turns to golden brown.

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TIP
Use two spatulas to fry the semiya easily.

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Switch-off the stove.
4. Add about 2-and-1/2 cups of hot milk slowly and carefully.

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Mix.

Switch-on the stove.

Cook till the semiya becomes soft.

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Mix intermittently.

Do not cover the utensil tightly.
5. Add sugar.

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Mix.

If the mixture is thick, add more milk.

NOTE
You should see the milk in the liquid form while cooking the mixture, because as the mixture cools the semiya absorbs the milk and becomes thick.

Cook for 3-4 minutes.

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6. Add the fried cashew nuts and grapes. Mix.

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Add cardamom powder.

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Mix.

Switch off the stove.

Let the semiya absorb most of the milk.
7. Dry fry badam till their color changes slightly.

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Grind or pound badam to a coarse powder.

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Add badam powder.

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Mix.

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8. Semiya payasam / vermicelli payasam / shavige payasa is ready.

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TIPS How to make Semiya Payasam?
1. If you wish you can a mixture of water and milk, instead of  using milk alone.
2. You may have to cook the semiya for more time, depending on the type of semiya.
3. To make the semiya payasam taste richer, add about 1/2 a cup of Milkmaid. Because it already contains sugar, use additional sugar only as required.
4. If the payasam becomes very thick, add more boiled milk and mix before serving.