Following the passion to start the blog and showcase the recipes has provided a huge lot of satisfactions. It brought about some different level of interactions even between close friends, who sometimes become the hardest critics to please. Indeed, this has strengthened our bond. This is the bond I like to celebrate today, with my secret twist to semiya ( vermicelli) payasam
Semiya payasam (vermicelli pudding) is such a simple recipe from the South of India. It is the one go-to recipe every mom has up her sleeve when a traditional dessert sans the fuss is on call. It works for the kids as it is sweet noodle and for the adults and there is a familiarity in the whole idea.
Vermicelli in Indian desserts
The vermicelli in Indian desserts is the kind that has come by the Arab trade routes. This is further established by the cooking method adopted for it which is to fry in a bit of fat and then cook it.
The variety is largely different from the mung bean thin noodles or the rice vermicelli from the Asian cuisine. It is more like a thin strand of pasta. It is wheat based and quite a refined instant noodle style product. This ease of storing and preparing is the one that makes it a pantry staple.
This is a many birthday month for us..so I am sure you will see more sweet treats too on the blog but how can we miss …nothing beats a payasam on a birthday.
Here are a couple more payasam recipes
To find out what is the twist to the recipe do scroll down and read the recipe and recipe notes carefully. Spot the difference and do let me know if you like it.
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- 1/4 cup vermicelli short cut or cut into one inch pieces ( semiya)
- 1 tsp chickpea flour (besan)
- 2 cups full cream milk / plant based milks
- 1/4 tsp green cardamom powder
- 7-10 strands saffron
- 2 tbsp unrefined sugar
- 7-10 cashewnuts roasted
- Remove 2-3 tbsp of milk and soak the saffron strands
- In a heavy bottom pan, add the ghee and gently roast the vermicelli
- When golden remove and set aside and add the chickpea flour and fry till aromatic.
- Add the roasted semiya back in and add the milk
- Bring the milk to boil and the simmer till the vermicelli strands cook.
- Stir occasionally so it doesnt catch the bottom.
- When nearly done, add the cardamom powder, saffron soaked in milk and mix well
- Add the sugar aaand remove from heat.
- Toss in the roasted cashews and stir the sugar in well.
- Serve hot
It is best not to boil with the sugar as tends to split the milk. The addition of besan is entirely a personal choice. I like the nuttiness it gives the dessert and the mixed flavours of Mysore Pak and payasam together. You can use condensed milk to add thickness to the payasam. If so use after the milk has come to a boil. you can add ghee roasted nuts to flavour however I did not want to load up on the ghee and hence did not use it.
Tried this recipe?Let us know how it was!