We have umpteen variety of kheers/payasams/sweet porridges..Payasams or Kheers have been an integral part of our culture....There are also Payasams which are famous for the great mythology and legends associated with it,like the famous
Vermicelli(which means literally, 'little worms'!!) is in fact a type of pasta, thinner than spaghetti.I really don't understand how the Italian Vermicelli became our Semiya/Seviyan/Shemai/Seva; and that too became a hot favourite for many in the Indian Subcontinent.....as Semiya upma,Khichdi,payasam etc...Perhaps Semiya gained popularity by virtue of its richness and perhaps the ease with which it can be cooked....I had finished my preparation for the dinner yesterday and was about to set it, when my husband had a strange 'desire' to have payasam or something sweet!!The only quick payasam that came to my mind was Semiya Payasam and in 15 minutes my Payasam was ready.So here goes the recipe.Well I should say the recipe is for all those toddlers in cooking,masters can definitely taste!!
Vermicelli - 150 gms
Milk - 3 cups
Condensed Milk-1/4 cup(For those who wish their payasam to be richer n thick,hence optional)
Sugar -4tbsp or as needed
Ghee - 1 1/2 tbsp
Cardamom powder- 1/4 tsp
Fry the vermicelli in half tbsp ghee till it turns golden brown.Boil milk.Add the roasted vermicelli.Keep stirring,so that it doesn't stick to the vessel. Once the vermicelli becomes soft,add the condensed milk,butter and sugar as needed.If the condensed milk is sweetened,adjust the sugar accordingly.Simmer it for 3 or 4 minutes.Once it has reached the requried consistency, add cardamom powder and stir well.Prepare the seasoning by roasting cashewnuts and raisins in ghee( till golden ).Now add the seasoning to the Payasam and mix well.You may add 2 or 3 saffron strands if you like the flavour.Now serve it hot/cold, as you like it!
Add double the quantity thin Coconut milk with roasted semiya and pressure cook it for 3 whistles.Once cooked,remove the lid and add 1 cup of boiled milk(dairy).Add sugar and cook it for another couple of minutes and then add the seasoning and the cardamom...hmm..that sounds too cool!