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December 8, 2008

Semiya Payasam

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Festival : Onam Region : Kerala
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Recipe
 

Ingredients :

Vermicelli

- 1 cup

Cashew nuts

- handful

Raisins

- handful

Water

- 3/4cup 

Sugar

- a cup

Saffron

- a pinch

Milk

- a cup
Cardamom - two or three pods
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   Vermicelli,   Saffron,   Raisin,  



 

There are several varieties of 'payasams'.  One is in which rice, wheat or vermicelli is boiled with milk and sweetened with sugar. It goes by the name of 'pal payasam'. Another, is made of boiled rice or dal or wheat, to which is added jaggery and coconut milk. Both are flavoured with spices. 

 

Cooking Method : 

Heat the ghee and fry the vermicelli till light brown. In the meanwhile, boil the water. Add the vermicelli to the boiling water and cover it. Keep stirring occasionally. Once the vermicelli becomes soft , add the sugar and continue to stir. Put the saffron in the milk and dissolve it, add this milk to the vermicelli. Powder the cardamom and add it to the mixture.

Then fry the cashewnuts and almonds in ghee and add these. Mix well and boil for about two minutes. Your payasam is ready and can be served hot or cold.

 
Related Recipes
Pal Payasam
Semiya Payasam
Wheat Payasam
Parippu Payasam
 

1 Comments

   aashnair, ThiruvanantapuramReplyPosted On:4/9/2009
thanks for the recipe.It tasted much like my amma's payasam.my hubby also gave a very good comment