Semiya payasam is my absolute favourite, it's one of the easiest and tastiest payasam among all, don't you think so? I don't think anyone can screw this up, but my first attempt on making this was an absolute disaster, I was new to cooking and had gut feeling that it's so simple to make and didn't even bother to ask my mum or browse online to check it, but my overconfidence came with a price. I had guests coming in and since I was in the beginners stage, payasams were the only dessert I wanted to attempt but little did I know that roasting vermicilli is important so I ended up with a messy payasam. I don't even remember what kind of mess it was, but I remember one thing, I couldn't serve it to my guests and I didn't even have icecream in stock so S had to run quickly to the nearby shop for ice cream !
Vermicilli - 1 cup
Milk -4-5 cups
Cardamom powder -1/4 tsp
Vanilla extract - 1/2 tsp
Sugar -1 cup
Ghee - 1 tbs
Sultanas - 1 tbs
Cashewnuts -1 tbs
Salt - pinch
- In a non stick pan roast broken Vermicilli till golden brown in colour.
- Add 3 cups of milk to Vermicilli and cook for 10-12 mins,stirring occasionally to prevent burning .
- Add sugar, rest of milk, cardamom powder and bring it to boil.
- Finally add vanilla extract and turn off flame.
- In another saucepan add a tbs of ghee and roast cashewnuts and sultanas until cashews brown a little bit and sultanas have puffed up.
- Add this to the payasam.
Paysasam tends to thicken as it cools down, add more warm/ boiled milk and give it stir if you like the payasam to be thin.Check the sugar if you add milk.