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Semiya Paysam

5  made it  |  43 reviews

Vahchef


 

"Vahchef Inspries Home cooks to create restaurant style Recipes At home every day."

  •  20 m
  •  4 servings
  •  329.3 Cals
semiya paysam
2

Semiya Paysam Recipe, How To Make Semiya Paysam Recipe

Semiya payasam or kheer is a very common sweet dish prepared in every home and liked by the kids too. There are many varieties of payasam made using different ingredients like broken wheat, rice (basmati) sago, and pulses like green gram dhal etc.

About Recipe

How to make semiya paysam

(2 ratings)
43 reviews so far
prep time
30 mins
Cook time
15 mins
Total time
45 mins
semiya paysam
Author : Vahchef
Main Ingredient : Semiya/Vermicelli
Servings : 4 persons
Published date : March 15, 2009


Ingredients used in semiya paysam
• vernicelli roasted 1/2 Bag.
How to make the recipe:
  1. Roasted Vermicelli / Vermicelli - 1 packet Cashews, Raisins, Almond - 1 cup Cardamom - some crushed Milk - Half a Gallon Sugar- One cup.
  2. Add Desi ghee/ Clarified 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 saffron Color. when its hot add vermicelli and boil the vermicelli until it is cooked.
  3. 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
  4. 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.

horlicks




Cooking with images





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  • profile image
  • plumsfor2000

    •  14  
    •  391  
    •  5  
   2007-11-09

For more rich consistency Condensed Milk can also be added but remember to reduc...

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  • alpha rover

    •  14  
    •  391  
    •  5  
   2007-12-07

Its pronounced vermi - chelli ch chel-li like cello ( pronounced chell...

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  • syamasundaradasa

    •  14  
    •  391  
    •  5  
   2008-04-29

Isn't a payasam much thicker? Like a south indian thick khir?


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  • rajesh nair

    •  14  
    •  391  
    •  5  
   2008-10-03

thanks

 
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  • plodoctor

    •  14  
    •  391  
    •  5  
   2008-12-28

thnx buddy... i was waiting 4 this one long...

 
  • profile image
  • Satheeshkumar Sadasivan

    •  14  
    •  391  
    •  5  
   2009-02-06

thin payasam

 

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  • Vaishna Sakthivel

    •  14  
    •  391  
    •  5  
   2009-04-28

Can somebody pls teach me payasam adding sabu dana???

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  • Hemanth Dendukuri

    •  14  
    •  391  
    •  5  
   2009-08-23

Dear vahchef, Kindly Add paysam in search tag. I had to search for 30 minutes f...

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  • Leela Prasad Pamidimukkala

    •  14  
    •  391  
    •  5  
   2009-10-17

Thank you very very much.....we made the dish using the directions given....it c...


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  • J Joseph

    •  14  
    •  391  
    •  5  
   2010-01-19

payasam is best eaten cold :)

 
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  • Jasmine S

    •  14  
    •  391  
    •  5  
   2010-03-07

yummmy i love payasam. thank u chef

 
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  • rah bid

    •  14  
    •  391  
    •  5  
   2010-07-02

In Bangladesh we call it shemai/shawoy (in Sylhet). we make it exactly the same...


 


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