Semiya payasam or vermicelli pudding is one of the easiest sweet that we can make. It is both delicious and healthy. Like most payasam, Semiya payasam can be served lukewarm or chilled.
- Roasted Semiya (vermicelli) - 100 gms
- Milk - 2 cups
- Sugar - 1 cup
- Sabudana (Sago seeds) - 2 tbsp
- Cardamom powder - 1/2 tsp
- Salt - 1 pinch
- Ghee - 2 tsp
- Cashew nuts - 5 pieces
- Raisins - 8 pieces
- Saffron - 1 pinch
Heat a deep medium sized pan on medium heat. Pour the milk in to the pan, and add 1/2 cup of water too. Allow the milk to boil. Use a ladle to stir the contents well. When the milk starts to boil, add sabudana (sago seeds). Let the sabudana to get cooked in the boiling milk. If you prefer using condensed milk, sabudana can be avoided. Also in this case, the amount of sugar to be added depends on how sweet you want the payasam to be. Continuously stir the contents to ensure it does not overflow due to boiling. After about 5 minutes, add sugar. Continue to stir for another 5 minutes so the milk turns to a thick consistency. Now add the roasted semiya along with cardamom powder, salt and saffron. Stir the contents till they turn nice and thick. Turn off the heat.
Heat another pan on medium heat with ghee on it. Once hot, add the cashew nuts. Roast them till they turn golden brown in color. Next add raisins, roast them till they start to pop. Transfer the contents of this pan to the pan that has the payasam prepared earlier. Give a nice good mix. Your semiya payasam is now ready. Allow to cool to room temperature.
Enjoy the payasam. You can also refrigerate and serve it chilled. 🙂