Semya Payasam - My favourite Dessert
My all time favourite Sweet is Gulab Jamoon...not the one made out of flour, instant mix etc etc...Ammamma makes Gulab Jamoon in a different style..She first makes Pala kova (peda)..it's a very loooooong process...Boiling the milk in a large pot, then adding sugar to that...and then stirring it continously for about 2hrs on medium flame until it thickens...and that's her Kova...which tastes heavenly...and then using this kova she makes the Gulab Jamoon...it totally takes about half a day to prepare Gulab Jamoon from Scratch...So I never even tried to make this by myself...
Next to Gulab Jamoon, I love Kheer...Payasam with Sago seeds, Vermicelli or using both...simply love it...not just becoz of the taste, its so so easy for me to prepare a neivedyam during weekdays for festivals before leaving to work...I've tried Kheer with Jaggery, rice flour, moong dal, Chana dal from various recipe sources..all of them tasted good and loved all the versions...However when it comes to choosing the favourite version of Kheer I opt the basic recipe of Sago/Vermicelli Kheer....So here's my version..
Ingredients:
Vermicelli/Semya - 1 cup (I do not know the exact way to measure this, but when broken and measured in a cup, 1 cup of raw vermicelli would serve 2 people)
Milk - 3 cups
Sugar (powdered) - 3/4th-1 cup (adjust to taste)
Ghee - 1 table spoon
Cardamom powder - 1 generous pinch
Cashews/Almonds/Raisins - 5 each (adjust acc to your preference n availability)
Saffron - one small pinch (optional)
Procedure:
1. Heat the Ghee in a pan and roast the cashews/almonds/raisins for about 2min. Remove and set aside.
2. In the same Ghee add the broken Vermicelli/Semya and roast until they start turning brown. Take care not to burn.
3. In a Milk Pan, heat the milk. When the milk starts to boil add the roasted vermicelli.
4. Cook for 4-5min or until the vermicelli is soft and well cooked. The mixture starts thickening.
5. Add the Cardamom powder and mix well.
6. Turn off the heat and add the powdered sugar. Mix well until the sugar dissolves.
7. Add saffron if you are using.
8. Garnish with roasted nuts and raisins.
Tastes great either hot or chilled...
This's my entry to WYF-Dessert event hosted by dear Hima of SnackORama.
Image courtesy - Google Search
16 comments:
I too love payasam very much keerthi. This is a must for every festival in my home. Unfortunately my husband does not like it so I don't get to make it that regularly anymore. Thanks for reminding me of it. The bowl up there is so tempting... I may have to make it soon!!! with only semiya though ;)
love semiya payasam too...but it is the ony one i like milk based drink :)...yumm
My fave too but haven't made it for such a long time. Looks delicious!:)
yep my favorite too.. lovely pics!
yummm, my fav too!
WOW…....great looks of roasted Almond and cashews. This dish is my favorite too so send me my dear....mouth watering.:))
Semiya payasam is very nostalgic, brings back great memories of childhood festivals :)
It is best thing to eat when u need sweets and dont have much patience to make something...we can do this in flat 10 minutes...nice one
Seviyan is everybody's fav I think...just made it yesterday for bhai duj....Do try next time by adding two cloves while roasting the seviyan...I like the flavour!!Lemme know if u like it too!!
yummy yummy payasam
Ee paysam naa fav Keerthi......Chaala bavundi...Nice presentation :-)
Please don't mind If I don't comment the next few months as I would terribly busy with my academic work......Hope u understand dear....I will be back in no time :-)
the payasam looks really delicious! this is a favorite in my family... :)
Hello Keerthi
Nice blog. Glad for leaving the comment.
I read your MeMe it was nice description about your self.
Even I loved UK that too scotland side.. In my 5 yrs of marriage life I have spent 1 yr in bombay, 3yrs in UK.
In that span 1 yr was in scotland (edingburgh) and rest 2 yrs in suburban london.
Now live in US, NY.
Yeah, I totally agree with you... Europe is Heaven places like Itlay, Swiz and Scot etc.,
Dear Keerthi
I am visiting your blog for the first time and must say, am impresssed by the diffrent indian dishes that you have displayed. The aroma of the seyian evokes memories.
Greeting comes to you all the way from Botswana from a fellow blogger and a cake lover for a happy Christmas and wonderful new 2008. Happy holidays.
Whenever you have time do visit my blog.
I am a freelance writer in Mumbai and currently exploring writings on Indian food blogs and different stuff that they write / discuss.
Would appreciate if you could answer the following questions for me.
1. What new flavors, recipes have you tried or noticed in the recent past?
2. What experiments have you tried? Any fusion foods?
3. Which of these have worked and why?
4. What new trends / changes do you see in everyday cooking and why?
5. What new food products would you like to buy to make everyday cooking easier and fun?
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Love payasam. Thanks for sharing this lovely recipe and pictures.
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