Semiya Payasam is one of the oldest and traditional recipe. I read in one of the website that Semiya payasam has more than 500+ years of history and they quoted that Purandaradasa has mentioned Semiya Payasam in one of his spiritual keerthana "Rama Nama Payasakke". Whatever it is, believe me, its one of the simplest and tastier payasam which can be cooked quickly. For most the festivals and auspicious occasions we prefer jaggery based payasam. But for parties, birthday or other good occasions I prefer to make semiya payasam. My Granddaughter love Semiya Payasam and call that as "Noodles Payasam". She often request me to make this simple and delicious Semiya Payasam.
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| Vermicili(Semiya) Payasam |
Preparation and Yield:
| Preparation time | - |
| Cooking Time | 25 mins |
| Servings | 4 |
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| Vermicili(Semiya) Payasam |
Ingredients:
| Vermicilli / Semiya | 1/2 Cup* |
| Milk | 2.5 Cups |
| Cardamom Powder | 1/4 teaspoon |
| Ghee | 1 teaspoom |
| Cashews | 4-5 |
| Sugar | 3/4 Cup |
*1 Cup = 250ml
Method:
- Heat a pan and add 1/4 teaspoon of ghee and roast the semiya till you get a nice aroma and the semiya changes to slightly brown color.
- Boil the milk in the pan and When the milk starts to boil, add vermicilli to cook the vermicilli in the milk . Once the vermicilli is cooked, add the sugar and cardamom powder and cook the mixture till the vermicilli is fully cooked and combined well with the sugar. Remove the vermicilli payasam from flame
- Heat the ghee in the pan and add cashew nuts and fry it until they become golden color. Add this to the cooked vermicilli.
- Serve Vermicilli (Semiya) Payasam warm in bowl.
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| Vermicili(Semiya) Payasam |