Monday, May 5, 2008

Semiya Payasam

Back home, the highlight of any feast for me is payasam. And my favourite is Semiya Paysam. Traditional semiya payasam is made with plain milk. I personally don't like the taste of just milk. So, I add a little something to it make it likable to my taste. Here is how I make it,

Semiya Payasam

Semiya/Vermicelli - 1/2 cup
Milk - 1 1/2 cups
Coconut milk - 1/2 cup
Sugar - 1 cup
Cashews - 5 broken
Golden/Dark raisins - 10
Green Cardamon - 2 smashed
Saffron - 1 pinch
Ghee - 2 Tbsp


1. Heat ghee in a pan
2. Saute vermicelli till golden
3. Add cashews and raisins to this and saute for 30 seconds more
4. Remove the vermicelli mix from the pan
5. Heat the milk in the same pan and bring it to boil
6. Keep a close watch on the milk and don't let it boils over
7. Add the coconut milk to the milk and let it simmer for around 2 mins
8. Add the vermicelli mix and let it simmer till the vermicelli is 3/4th cooked
9. Add sugar and mix. Let it simmer till the vermicelli till fully cooked
10. Add the crushed cardamon and saffron. Close the pan and switch off the stove.

Coconut milk gives a wonderful taste to the payasam. I'm submitting this to

event hosted by Simple Indian Food

Here is the result,


easycrafts said...

Thanks for the lovely entry to the event...we always make semiya payasam but never tried adding coconut milk..i guess it would have tasted great

Nangil Girl said...

You are welcome! Its give a really different taste. I love it!