SEMIYA PAYASAM
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SEMIYA PAYASAM
Semiya payasam is traditional South Asian sweet dessert, prepared for all special occasions. It is also prepared and offered to gods as prasad. Payasam is also known as Kheer in Hindi. Payasam or Kheer was originated about 2000 years ago in Lord Jagannath Temple, Puri, Orissa. It used to be prepared during all the temple festivities and special occasions. The most common sweet dish prepared in every home and liked by the kids too.
The south Indian version, Payasam is an integral part of the traditional South Indian cuisine.It is also sometimes prepared with coconut milk instead of milk. Payasam is usually the last item served in a traditional South Indian meal, as dessert. Many varieties of payasams are made using different ingredients like broken wheat, rice (basmati) sago, and pulses like green gram dhal etc. This recipe uses vermicelli (semiya) as the main ingredient. Vermicelli in India is made from semolina and is known as seviyan in Hindi and as semiya in Tamil. Semiya payasam is also known as kheer in North India. The term Kheer (used in Northern India, Pakistan and Nepal) is derived from the Sanskrit word Ksheer (which means milk). Semiya payasam is a milk based sweet dish.
Recipe: Semiya paysam
Summary: indian sweet using wheat noodles called vermicelli
Ingredients
- 1/2 – bag – vernicelli roasted
Instructions
- Roasted Vermicelli / Vermicelli – 1 packet Cashews, Raisins, Almond – 1 cup Cardomom – some crushed Milk – Half a Gallon Sugar- One cup. Add desi ghee/ Claried butter in the hot pan, and add the nuts and saute them till slightly colored. ( tip ; when the raisins ballons) If using roasted vermicelli Add milk, when the nuts are slightly roasted, add sugar, Stir. Add safforn Color. when its hot add vermicelli and boil the vermicelli until it is cooked. When you see the milk is boiled and the vermicelli is soft. Switch of the heat immediately. If you add dates and shironji and other dry fruits it becomes sheer kuruma. If using plain vermicelli. Add vermicelli, and when color changes to light golden brown,Add milk, when the nuts are slightly roasted, add sugar, Stir. Add safforn Color. when its hot add vermicelli and boil the vermicelli until it is cooked. When you see the milk is boiled and the vermicelli is soft. Switch of the heat immediately. If you add dates and shironji and other dry fruits it becomes sheer kuruma.
Cooking time (duration): 25
Diet type: Vegetarian
Number of servings (yield): 4
Meal type: breakfast
My rating:
The process of preparing the Semiya payasam is very easy and does not take much time to cook. Semiya is readily available in the market, you can either buy the roasted semiya or non roasted one but its always better to buy the roasted semiya. Semiya is a small thin noodle like shape. You first need to heat ghee (desi ghee or clarified butter) in a thick bottomed pan. Fry cashews, raisins, almonds and pistachios in the ghee to a golden color. Fry them until raisins become fluffy. Add milk and sugar and boil, stir occasionally so that the milk doesn’t get burnt at the bottom. Add vermicelli and allow cooking well. It will take approximately 10 minutes. Boil for some more time until the payasam is little thickened. Add the cardamom powder. Stir for 1 min. Remove from heat. You can also add saffron color to give a good appearance.
To this same Semiya payasam if you add more dates, chironji and dry fruits than it is called the Sheer kurma. Semiya payasam is a healthy food for kids as the dish has milk and lots of nuts and dry fruits. There are many versions of this payasam out there, each region taking the same basic ingredients and turning out their unique versions. Here’s mine..check this out, http://www.vahrehvah.com/semiya+paysam:3280, you will surely love it.
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