Semiya Payasam, a quick and delicious vermicelli dessert flavoured with cardamom, saffron and nuts. The milk is slowly reduced to achieve a creamy consistency. This dessert is made for Onam, the harvest festival of Kerala, India.
Vermicelli are thin long strands of pasta, more like a skinnier spaghetti. It is made out of maida which is refined and bleached wheat flour. A great alternative to pasta as it is low in carbohydrates and cholesterol.
Vermicelli are thin long strands of pasta, more like a skinnier spaghetti. It is made out of maida which is refined and bleached wheat flour. A great alternative to pasta as it is low in carbohydrates and cholesterol.
Semiya Payasam
(Serves 4)
Ingredients:
1 cup roasted vermicelli (broken into pieces)
5 cups milk
2 tablespoons sugar
a pinch of saffron
1/8 teaspoon cardamom powder
2 teaspoons ghee
1/3 cup raisins, cashewnuts or silvered almonds
Method:
In a saucepan on medium flame, heat ghee, add nuts and raisins. Lightly fry and take them out. In the same pan, add vermicelli and fry for few minutes. Add milk and sugar. Stir continuously till vermicelli is cooked and milk reduced to a creamy consistency. Sprinkle cardamom powder and saffron. Mix and serve topped with nuts and silvered almonds.
Note:
(Serves 4)
Ingredients:
1 cup roasted vermicelli (broken into pieces)
5 cups milk
2 tablespoons sugar
a pinch of saffron
1/8 teaspoon cardamom powder
2 teaspoons ghee
1/3 cup raisins, cashewnuts or silvered almonds
Method:
In a saucepan on medium flame, heat ghee, add nuts and raisins. Lightly fry and take them out. In the same pan, add vermicelli and fry for few minutes. Add milk and sugar. Stir continuously till vermicelli is cooked and milk reduced to a creamy consistency. Sprinkle cardamom powder and saffron. Mix and serve topped with nuts and silvered almonds.
Note:
- For unroasted vermicelli, break into pieces and roast (without oil) in a pan till golden brown.