Semiya payasam is one of the rare payasams that we make at home. I remember eating it when I was very young probably I must be 10 – 12 yrs old. Though I don’t remember exactly, I would like to share whatever that stays in my memory. My dad made this one evening for all of us and it was very yummy. I don’t know the method in which he made, but very well I remember the day we all enjoyed having it. He made the payasam, refrigerated it and served it in ice cream cup. Wow!!!! Lovely day… Thank you appa for making this payasam to all of us. After so many years, I made this for the first time on my hubby’s birthday. Using condensed milk will make the recipe more rich and yummy. Since I used sweetened condensed milk, there is no need to add sugar separately. When I served it to ‘K’ he liked it a lot and gave me a compliment which will remain in my heart forever. Appa, this recipe is dedicated to you. Love you appa <3 <3 ….
Vermicelli – 1/2 cup
Sweetened Condensed milk – 1/2 cup
Milk – 2 1/2 cups
Cashew – 5 to 8
Raisins – 5 to 10
Almond – 5 to 8
Cardomom powder – 1/2 tsp
Ghee – 2 tbsp
- In a non stick pan add 1 tbsp ghee and roast the vermicelli until turns golden brown and keep aside.
- In the same pan, add the nuts and when they turn slightly brown, add the raisins . The raisins will puff up. Now remove them from the flame and keep aside.
- Add the milk and boil it. Now simmer the stove and add the nuts, raisins and vermicelli. Cook until the vermicelli becomes translucent. The vermicelli is cooked.
- Now add the condensed milk, cardamom and the remaining ghee to the mixture and cook for another few minutes until the mixture thickens slightly.
- You can now serve this after refrigerating or hot.