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Wednesday, 15 May 2013

Semiya Paal Payasam/Vermicelli Kheer

Semiya paal payasam  is a sweet dessert usually made on many festive occassions down South India. The main ingredients of this dish are Semiya or Vermicelli, Milk and sugar.



Semiya ( Vermicelli)                         - 200 gms
Milk/Condensed Milk                         - 2 Cups/1 Cup 
Sugar                                                - 3-4 cups or as per 
Cardamom powder                            - A Pinch
Chironji seed, Raisins                        - 1 teaspoon each
Cashews                                            - 4 or 5 broken
Ghee                                                 - for frying


With Plain milk:

In a kadai, first roast the semiya in ghee till the semiya turns golden brown. Then add water to the fried semiya and allow it to cook. Once the semiya is cooked add milk to the mixture and allow it cook further. Once the milk is boiled add sugar slowly and keep stirring so that the milk doesnt disintegrate. Then add cardamom powder, crush the chironji seeds by keeping between the palms and add it to the dessert. Now, in another kadai , fry cashwenuts in ghee till golden brown and add it to the dessert. Raisins can also be added.

With Condensed Milk:

Same procedure as above, add sugar first and keep stirring. Then add the condensed milk in small amounts and keep stirring. 


Dont deep fry semiya as it will spoil the taste
If you are planning to add sugar first, then add it to the mixture and let it get mixed well and add milk and keep stirring it slowly as there is a chance of the milk and water getting disintegrated.

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