Kerala Semiya Paysam

 

As kids we used to only love white color paysams i.e. paysams prepared with milk and sugar .During any feast at home. This sweet dish was a must. Now a days we get roasted semiya so it’s very easy to get in grocery shops. Rest ingredients are available in every kitchen.

Semiya payasam is a creamy, sweet vermicelli pudding from the South Indian cuisine. This cardamom scented vermicelli payasam comes together in 20 minutes and can be made by beginners too. Being so easy, you can make it any day when you fancy something sweet or for any festive or religious occasion. I share both stove-top and instant pot method for making this delicious semiya payasam recipe.

 I love the semiya which we get in Arab countries that are very sling and cooks very fast. It tastes really good.

INGREDIENTS

1 tablespoon ghee

Cashew and kissmis few

¼ cup of semiya

     1ltr full fat milk

½ cup sugar or adjust to taste

½ teaspoon ground cardamom

Method

Heat a kadai. In a heavy pan or kadai, add 2 tablespoons ghee first. Let it melt. Once it melts, then add 12 to 15 cashews. Set the raisins aside with the fried cashews. In the same kadai roast semiya for few seconds and keep aside. Add boiled milk to it and stir once semiya cooked add sugar and cook till it comes to right consistency.

Do note that on cooling vermicelli payasam thickens. So add milk according to the consistency you prefer.

Switch off the flame. Add fried nuts and cardamom powder.

Serve warm or cold