Semiya Payasam

This blog came into being because of my mother and my beloved Periamma — the world's best cooks, at least in my world. ❤️

This recipe is my mother's, and it makes the most creamy, delicious Semiya Payasam. If you have a sweet tooth, this is definitely one recipe you must try.

I actually enjoyed this bowl of payasam when I had a terrible toothache and was craving something warm, comforting and sweet. Sometimes, a little bowl of homemade payasam is all the comfort you need. 😊

I managed to click a few pictures while my mother was making it. There is something special about watching your mother cook a recipe you've grown up eating — especially when you know that same recipe is part of the reason this blog exists.

I hope you enjoy making and eating this delicacy as much as I did. ❤️




Ingredients

  • Semiya (Vermicelli) – 3 cups
  • Sugar – 2 cups, or as required (remember, this recipe also uses condensed milk, so adjust the sugar according to your taste.)
  • Diluted coconut milk – 500 ml
  • Milk – 1 litre
  • Milkmaid – ½ tin
  • Raisins – a handful
  • Cashew nuts – a handful
  • Cardamom powder – ½ tsp
  • Saffron – a few strands, soaked in warm milk
  • Ghee – as required

Cooking Method

  1. Heat ghee in a heavy-bottomed pan. Fry the raisins until they puff up. Remove and set aside.

  2. In the same ghee, fry the cashew nuts until golden. Remove and set aside.

  3. Add the semiya to the remaining ghee and roast it on a low flame until it turns lightly golden and releases a lovely aroma.

  4. Switch off the flame and allow the roasted semiya to cool slightly.

  5. In a large saucepan, bring ½ cup water and the diluted coconut milk to a gentle boil. (I used Maggie coconut milk powder to prepare the diluted coconut milk.)

  6. Add the roasted semiya and cook until it becomes soft.

  7. Add the milk and bring it to a gentle boil.

  8. Add the sugar, Milkmaid, fried cashews, raisins, cardamom powder and saffron soaked in warm milk. Mix well and simmer for a few minutes.

  9. Serve warm, with lots of love. ❤️

Pictorial














Notes

  • Add sugar only after the semiya is completely cooked, as sugar can slow down the cooking process.
  • Keep the payasam slightly on the thinner side, as it will thicken as it cools.
  • If the payasam becomes too thick while reheating, add a little warm diluted milk and mix well.
  • You can use only coconut milk or only regular milk if you prefer.
  • Add cashews, raisins and other dry fruits according to your preference.
  • Since this recipe contains condensed milk, taste before adding more sugar and adjust accordingly.

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