Many incidents in life are special to each one of us on account of either the people, the places or the event itself. Festivals are a major part of my childhood memories as the significance of these festivals almost always make an impact on you. All hindu festivals teach us to be good, to uphold high moral values, to share and to thank hte Lord for all that he has given us. We thank Him for a good crop, for a good harvest, rainfall, and to promote the welfare and health of the people in the family. All festivals almost had amma making Semiya Payasam for me, as it was a rank favourite. Although it had very minimal ingredients, I loved this particular dessert as it was very simple yet wholesome. Today I am sharing this recipe with you as made by my mom!
INGREDIENTS:
3 Cups Milk ( 1 1/2 Cups Whole Milk and 1 1/2 Cups 1 % Milk)
1/4 up Vermicelli.
1 /2 Cup Sugar.
Cardamom Powdered.
Handful of broken cashew.
Handful of sultanas or raisins.
Saffron strands soaked in warm milk.
Ghee according to requirement.
PREPARATION:
- In a kadai add 2-3 spoons of ghee and add the raisins and cashews that you have measured out. Fry slowly until the cashews are golden brown and the raisins have plumped up. Set aside.
- Â In the remaining ghee , toss in the measured amount of vermicelli. Allow to saute on a slow flame until you feel the aroma.
- Slowly add the milk and allow to cook on slow flame.
- This is the stage that leaves pretty much the rest to imagination as far as cooking the vermicelli in the milk. This should roughly take around 20 – 25 minutes depending on how thick you would want the milk to reduce and how cooked you prefer the vermicelli.
- Add the measured sugar amount to the kadai and allow to boil further for another 5-6 minutes. Again there are variances in the brand of sugar as well as type of sugar so vary the amount depending on taste – I prefer the sugar to be just right and not too sweet.
- Now add the cardamom powder,fried cashews and raisins and add the saffron strands soaked in milk and give it a quick mix.
- Serve Semiya Payasam hot or chilled.
HINTS:
- Some people add a pinch of edible camphor to this for aroma and taste.
- Optionally add a few drops of rose water for a completely different taste.
Anubhavati -Tastes from my kitchen 
I absolutely love semiya payasam and such an easy thing to make compared to rice payasam 🙂
Payasam looks so delicious and perfect.. awesome presentation too.. Yummy 🙂
Indian Cuisine
Semiya is derived from Italian Semolina, which is why one of the famous brands is called Bambino, Italian for baby…
Mmmmm very tasty
hey,that looks try-able-even by my standards don’t you think?? 🙂
love,
s
Delicious …love this any time
My son loves this…. I like the addition of saffron…looks delicious.
Creamy and delicious payasam
Creamy and highly inviting payasam..
I’m a full on paal payasam person to semiya payasam doesn’t do it for me but this looks lovely!
What a timeless classic ~ deserves to be perfectly recreated like you have done here!
USMasala
@ Aipi,
Thanks a ton. It is a timeless classic and we all loved it!
Shobha
@ Priya,
Thanks for the comments.
@ Gayatri,
Thanks for the comments .
S
Looks so yummy and presented so well shobs
Hey Shobha..
I don’t actually cook a lot (I live at home, and my grandmom is absolutely amazing in the kitchen- so I just enjoy the food. 😀 :P) I was just eating some semiya payasam right now, and suddenly wanted to find a recipe for it. Googling out the recipe seemed easier than getting out of the room and asking my grandmom how she made it. 😉
But yeah, even as an amateur chef, I liked the simple way you’ve explained the recipe. Maybe I’ll try making it sometime! 🙂
Hi Mythreyi,
The intention of the blog itself is to create an urge to try it out right then and there. Its so easy these days and so much information is available….why not give it a try! Thanks a ton for the comments and keep visiting!
Shobha
I am going to try this for kaarthigai!