Of Flavours & Tastes…
Here is a very common Semiya Payasam recipe from Kerala.This is in fact my Vishu Special treat for you.Talking about this usual payasam,there are many ways of making it.But it’s quite tricky to get a ‘normal’ consistency minus overcooked vermicelli often.The recipe may seem elaborate,with semiya cooked seperate and all.But the result will make you happy.Enjoy with a glass of semi-hot semiya payasam on this Vishu !
100 gm semiya /vermicelli,un-roasted
2 ltr whole milk
2 ltr water
150 gm sugar
2-3 tbsp ghee (may increase the level as well)
handful of cashews & raisins
1 tsp cardamom powder
Heat 2 tbsp ghee in an Uruli or deep bottomed vessel and roast the vermicelli in low flame.Roast till the vermicelli change it’s color to light red.Meanwhile heat 1 liter water in another vessel.Once boiled,reduce the heat and drop the roasted vermicelli to this.Cook the vermicelli in medium heat and drain.Be careful not to overcook the semiya/vermicelli.Bring 2 liters of milk and one liter water to the uruli or thick bottomed vessel and boil.Stir the milk in between to avoid forming lumps over.Once boiled reduce the flame to medium and cook for 8-10 minutes till the volume reduces to 3/4.Now add sugar and mix well.When it start boiling again add the cooked vermicelli and mix well.Cook for another 8-10 minutes till the payasam comes to medium consistency.In between this process sprinkle the cardamom powder and check the taste.Switch off and heat 1 tbsp ghee in a small pan to roast the cashews and raisins.Pour this along with ghee to payasam and keep it for a while till all the flavors are well – blended.Serve with pappadam !
*By cooking semiya separate,the consistency of the payasam will not change and semiya will remain intact,not mushy.