Semiya paal payasam

Milk kheer / paal payasam is a popular Indian dessert. The main ingredient is the milk in almost thick form. The variations are with basmati rice, semiya (vermicelli) payasam, Semiya javvarisi payasam, paal kolukkattai payasam. I have used MTR brand semiya in this recipe.

Dedicating this recipe for a good friend of mine who is blessed with a baby girl this week. Congrats Sheeba!

Also I am dedicating this yummy dessert for all my readers and friends celebrating 'Krishna Jayanthi' festival. Moreover I am happy to announce that this is my 500 th post and all praise goes to God. Happy celebrations and may everyday be a blessing for all!

Semiya paal paayasam

Ingredients:

Vermicelli / semiya - handful
Milk - 3 cup
condensed milk - 1 tbsp
Sugar - 8 tsp
Cashew nuts - 4
Raisins / dry grapes / kismis - 5
Saffron - a pinch
Cardamom - 2
ghee - 1 1/2 tsp

Method:

Heat 1 tsp ghee and fry the cashews till golden brown. Take out and fry the raisins till they puff. Keep it aside along with cashews.
Add the remaining ghee and fry the semiya for a few seconds. keep aside.
Pour the milk and boil till it becomes 2 cup.
Then add the semiya and cook it to tender (3 minutes).
Now add the sugar, condensed milk (optional), powdered cardamom and mix well.
Switch off.
Garnish with fried nuts, raisin and saffron.
The consistency should be between thin and thick (easy to sip and drink).
Semiya paal payasam is ready!

Serving suggestion:

Serve hot /cold as dessert.
Cooking time : 10 minutes.