Happy Onam all !!
If you are tired of trying the simple vermicelli payasam, then this is a twist to the usual taste and flavour. Vermicelli sago was the simplest payasam, mom would prepare at home for every small functions. And so, I kinda got bored with vermicelli, and so I hardly prepared semiya payasam in home. However, my elder son likes no other payasam other than this vermicelli. So, this was a limited edition at home.
Preparation time ~ 10 minutes
Cooking time ~ 15 minutes
Author ~ Julie
Serves ~ 4-5
Ingredients
vermicelli 3/4 cup
milk 1 liter
water 1/2 cup
granulated sugar 2/3 cup (10 tbsp)
raisins 2 tbsp
cashews 2tbsp
ghee 1.5 tbsp
cardamom powder 1/2 tsp
Watch on YouTube -
Method
- Heat a pan and add ghee. Fry the cashews lightly followed by raisins, Drain from ghee and keep aside.
- In the same ghee, add the vermicelli and roast on low flame till evenly browned. Keep aside.
- In another pan, add half of the sugar and wait to caramelize. Wait till the caramel is golden brown. Pour the 1/2 cup water and move the caramel to dissolve, but don't worry if there are lumps. Add the milk to boil, when milk starts to boil-caramel will dissolve.
- To the boiling milk, add the remaining sugar. Add the fried vermicelli with ghee. Cook covered for 10 minutes.
- Then, add the fried cashews and raisins.Add cardamom powder and give a quick stir. Simmer for another 2–3 minutes till thickened. The payasam further thickens on cooling, so switch off the flame accordingly.
- Serve in bowls, warm or cold. Enjoy !!
NOTES
* You can add more sugar to caramelize if you like deeper shades of caramel.
* Adding cardamom powder adds a nice flavour to the payasam.
Check out the below listed payasam / pradhaman that you can prepare this Onam-
- Semiya Payasam
- Paal Payasam( Pressure Cooker Method)
- Quinoa Sago Kheer
- Pasta Parippu Payasam
- Parippu Pradhaman
- Papaya Pradhaman
- Ada Pradhaman(homemade ada)
- Palada
- Unakalari Payasam
- Suji Gothambu Payasam
- Aval Pradhaman
- Mulayari Payasam
- Carrot Payasam
- Pazham Pradhaman
- Thinai(foxtail millet) Pradhaman
- Chakka Pradhaman
- Aval Carrot Payasam
1 comment:
I have never tried vermicelli prepared this way...usually savoury version. This sounds and looks fascinating.
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