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.

Semiya Javvarisi Paal Paayasam

Semiya is an Indian style noodles mostly made of wheat. Javvarisi / sabudana are pearl like balls made of tapioca flour like sago. Whereas Paal means Milk and Paayasam means a Kheer (Hindi) or a rich pudding .
Payasam could be the typical dessert served with any Indian style full meals. We can make the paal payasam with milk and nuts alone with or without semiya . But the addition of Javvarisi gives a pearl like texture all over the dessert and it gives a sumptuous feeling too.
Javvarisi takes more time to cook than the semiya. So we should cook the Javvarisi first and then add the semiya.
Here goes the reccipe for the Semiya Javvarisi Paal payasam.




Semiya Javvarisi paal payasam / vermicelli kheer / milk payesh

Ingredients
Vermicelli / semiya - 150 gms
Javvarisi / sago /sabudana - 3/4 cup
2 % Milk - 2 cup
condensed milk - 4 tbsp
Sugar - 1 cup
Cashew nuts - 10
Raisins / dry grapes / kismis - 15
almond - 10
Saffron - a pinch
Cardamom - 4
ghee - 1 + 1 Tbsp
Water - 3 cup

Method:
Heat 1 tbsp ghee and fry the vermicelli till light brown.
(If we are using double roasted semiya, then proceed without roasting).
Boil 2 cups of water and add the Javvarisi (sago / sabudana) ,reduce flame, stir occasionally and cook covered till it becomes transparent.
Then add the semiya and cook it to tender.
Now add the sugar and continue to stir.
Put the saffron in the milk and dissolve it, add this milk to the semiya.
Powder the cardamom and add it to the mixture. (Store the skin of cardamom for tea).
Add the condensed milk and mix well.
Fry the cashew nuts and raisins in ghee and add them to the boiling semiya.
Put off fire immediately.
The consistency should be between thin and thick (easy to sip and drink).
Semiya Javvarisi paal payasam is ready!

Serving suggestion:
Pour the paal payasam into serving bowls and serve with spoon.
Chop the almonds into thin slices and sprinkle them over the hot payasam.
Serve as hot / cold dessert.
Makes nearly 6 cups (1 cup = 200 ml)of payasam.
Cooking time : 30 minutes.