Semiya Payasam

Semiya Payasam Recipe from South India | Delicious Dessert with Vermicelli, Milk, and Saffron

Region / culture: India, South India | Preparation time: 10 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Semiya Payasam is a traditional South Indian dessert made with vermicelli, milk, sugar, and nuts. It is a popular sweet dish that is often served during festivals and special occasions.

History

Semiya Payasam has been a part of South Indian cuisine for centuries. It is believed to have originated in the southern states of India, where it is a staple dessert in many households. The dish is often made during festivals such as Diwali, Pongal, and Navratri.

Ingredients

1 cup of vermicelli
1 cup of milk
1 cup of sugar
A handful of cashew nuts
A handful of raisins
1 pinch of saffron
2-3 pods of cardamom
0.75 cup of water

How to prepare

Heat the ghee and fry the vermicelli until it turns light brown.
Meanwhile, boil the water.
Add the vermicelli to the boiling water and cover it. Stir occasionally.
Once the vermicelli becomes soft, add the sugar and continue to stir.
Put the saffron in the milk and dissolve it. Add this milk to the vermicelli.
Powder the cardamom and add it to the mixture.
Fry the cashew nuts and almonds in ghee, then add them to the mixture.
Mix well and boil for about two minutes.
Your payasam is ready and can be served hot or cold.

Variations

You can add a pinch of cardamom powder for extra flavor.
You can also add a few strands of saffron for a rich and aromatic taste.

Cooking Tips & Tricks

Be sure to fry the vermicelli until it turns light brown to enhance the flavor of the dish.

- Stir the vermicelli occasionally while cooking to prevent it from sticking to the bottom of the pan.

- Adding saffron to the milk gives the payasam a rich and aromatic flavor.

- Roasting the nuts in ghee before adding them to the payasam enhances their crunchiness and flavor.

Serving Suggestions

Semiya Payasam can be served hot or cold as a dessert after a traditional South Indian meal.

Cooking Techniques

Boil the vermicelli in water until it becomes soft before adding the sugar and milk.

- Be sure to stir the payasam continuously to prevent it from sticking to the bottom of the pan.

Ingredient Substitutions

You can use jaggery instead of sugar for a healthier alternative.

- You can use coconut milk instead of regular milk for a dairy-free version of the dish.

Make Ahead Tips

Semiya Payasam can be made ahead of time and stored in the refrigerator for up to 2 days. Simply reheat before serving.

Presentation Ideas

Serve Semiya Payasam in small bowls garnished with a few nuts and raisins for an elegant presentation.

Pairing Recommendations

Semiya Payasam pairs well with savory South Indian dishes such as dosa, idli, and sambar.

Storage and Reheating Instructions

Store leftover Semiya Payasam in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or on the stovetop before serving.

Nutrition Information

Calories per serving

Each serving of Semiya Payasam contains approximately 300 calories.

Carbohydrates

Each serving of Semiya Payasam contains approximately 40 grams of carbohydrates.

Fats

Each serving of Semiya Payasam contains approximately 10 grams of fats.

Proteins

Each serving of Semiya Payasam contains approximately 5 grams of proteins.

Vitamins and minerals

Semiya Payasam is a good source of calcium and vitamin D due to the use of milk in the recipe.

Alergens

Semiya Payasam contains nuts and dairy, which may be allergens for some individuals.

Summary

Semiya Payasam is a delicious dessert that is rich in carbohydrates, fats, and proteins. It is a good source of calcium and vitamin D.

Summary

Semiya Payasam is a delicious and creamy South Indian dessert made with vermicelli, milk, sugar, and nuts. It is a popular sweet dish that is often served during festivals and special occasions.

How did I get this recipe?

I can still picture the first time I came across this recipe for Semiya Payasam. It was a warm summer day, and I was visiting my dear friend Meera at her home in the picturesque village of Kerala. Meera was a master in the kitchen, and her culinary skills were renowned throughout the village. As soon as I entered her home, I was greeted by the delightful aroma of spices and cooking.

Meera welcomed me with a warm smile and led me to the kitchen, where she was busy preparing a traditional South Indian meal. As she stirred a large pot of fragrant curry, she told me about a special dessert she was planning to make - Semiya Payasam. I was intrigued by the name and the sound of it, and I eagerly offered to help her in the kitchen.

Meera handed me a handful of fine vermicelli noodles and instructed me on how to roast them until they turned a golden brown color. As the noodles crackled and sizzled in the hot pan, Meera shared the story behind the recipe. She explained that Semiya Payasam was a beloved dessert in Kerala, often made during festive occasions and celebrations. The sweet and creamy dish was made with roasted vermicelli, milk, sugar, and a touch of cardamom for flavor.

As we continued to cook together, Meera shared her secret tips and tricks for making the perfect Semiya Payasam. She emphasized the importance of patience and attention to detail, as the dessert required constant stirring and monitoring to prevent it from burning. Meera's passion for cooking was infectious, and I found myself captivated by her knowledge and expertise.

After several hours of cooking and simmering, the Semiya Payasam was finally ready. Meera poured the sweet and creamy mixture into a large serving bowl and garnished it with a sprinkle of crushed pistachios and almonds. The dessert looked absolutely divine, and the aroma filled the kitchen with a tantalizing scent.

As we sat down to enjoy the fruits of our labor, Meera shared a heartwarming story about how she had learned to make Semiya Payasam from her own grandmother many years ago. She recalled fond memories of watching her grandmother cook in the kitchen, mesmerized by the way she effortlessly created delicious meals with love and care.

Listening to Meera's story inspired me to cherish the moments I spent with my own grandmother in the kitchen. I remembered how she would teach me traditional recipes passed down through generations, sharing her wisdom and culinary skills with me. My grandmother's love for cooking had sparked my own passion for food, and I was grateful for the knowledge and memories she had imparted to me.

As I savored the first spoonful of the rich and creamy Semiya Payasam, I felt a deep sense of connection to the generations of cooks who had come before me. The dessert was a beautiful reminder of the traditions and heritage that were woven into every bite, and I knew that I would carry the recipe with me for years to come.

From that day on, Semiya Payasam became a staple in my own kitchen, a cherished recipe that I would pass down to future generations. Every time I made the dessert, I would think of Meera and the special day we had spent together in her kitchen, cooking and sharing stories of our grandmothers. The recipe held a special place in my heart, a reminder of the bond between food, family, and tradition that would always endure.