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 isknown as seviyan in Hindi and as semiya in Tamil. Semiya payasam is also known as kheer in North India.
Cooking Time: 15 minutes Servings: 3
Milk: 500 ml Refined sugar: 100 grams or ½ cup Vermicelli (Semiya):1 cup or 40 grams Cashew nuts: 10 Raisins: 10 Cardamom: 2 Ghee (clarified butter) 1teaspoon Grated coconut: 2 tablespoon
Adding one teaspoon ghee (clarified butter) roast the cashew and raisin and set aside. If vermicelli is not roasted, you will have to roast it lightly in the remaining ghee.
Allow the milk to boil on high heat in a thick bottomed vessel. When it starts to boil, stir it for 5 minutes. Reducing the heat to medium add the roasted vermicelli and let it cook for another 5 minutes. Add the sugar, cardamom powder, grated coconut and cook for a couple of minutes. Garnish with raisins and cashew nut and serve hot.
This dessert is prepared mainly with green gram dhal with either sugar or jaggery. The main ingredient being green gram dhal, it is not only delicious,but also highly nutritious as a good source of protein.
Cooking Time: 30 minutes
1. Green Gram dhal: 1 cup or 150 grams 2. Raw Rice: 1/3 Cup or 40 grams 3. Unrefined Sugar (Jaggery) : 175 grams 4. Coconut Milk : 3/4 Cup 5. Grated Coconut: 1 Tablespoon 6. Cardamom: 4 no 7. Cashew and Raisins: each 8 no 8. Ghee (Clarified butter) : 1 tablespoon 9. Water : 4 Cups
Method: Roast the green gram dhal in a skillet without oil lightly. Pressure cook the dhal and rice adding 3 cups of water for 8 minutes. Mash it well and keep aside. Add one cup water to the jaggery and boil it over low flame for 5 minutes in another vessel and then strain the syrup to remove the impurities. Take one table spoon ghee and fry the raisins and cashew and keep aside. Powder the cardamom.
Now take the mashed dhal rice mixture and to this add the jaggery syrup and stir well over low flame. Then add the crushed cardamom, grated coconut, coconut milk along with the fried cashew and raisins and keep stirring it for a couple of minutes.
Tips: Instead of adding fresh grated coconut, you can add small pieces of coconut fried in ghee to the payasam