Vermicelli Pudding | Semiya Payasam

Wishing all of you a very happy and prosperous and yumtastic new year! :-D As far as I'm concerned, 2011 has been the best year, yet! :-) And I know that 2012 can only get better. With so much to look forward to this year, its only obvious that I start this new year with something sweet! :-) And after shortlisting about a 100 cakes/cookies, I decided to chuck all of them & make a simple Indian Sweet. Jai Hind! :-D

Semiya Payasam ~ Vermicelli Pudding

Vermicelli is traditionally a type of Italian Pasta that look like small, thin worms. Vermicelli is very popular in India & we make sweet and savory dishes with this ingredient. Semiya Paayasam is a traditional South Indian sweet that is prepared on special occasions. Mom makes either this or Sago Pudding or Rice pudding on all festivals. This time, I took the responsibility & if I can brag, I came out shining! :-D

The recipe is very simple. I googled it and found different ways of making this sweet. But I found my mom's method the easiest. And so, here it goes ---

RECIPE source- Momma
(Print this recipe)
Ingredients
Indian Vermicelli / Semiya - 1/4 cup
Milk- 1 cup
Sugar - 1/4 cup or as per taste
Cardamom power - 1/2 teaspoon
Cashew Nuts - 5-6
Raisins - optional
Ghee/ Clarified Butter - 2 tablespoons
Condensed Milk - 1 tablespoon (optional)

 
Method -
1) Heat 2 tablespoons of ghee & roast the cashews until they are light brown. Remove & keep aside. If using raisins, roast them separately & keep aside

2) In the same pan, roast the vermicelli for about 1-2 minutes until they turn light brown.

 

3) Bring the milk to boil & add the vermicelli & mix well

4) Stir frequently to avoid the semiya/vermicelli settling at the bottom or burning.

5) As the vermicelli cooks, you'll find the milk thickening. (takes around 10-20 minutes depending on your quantity)

6) When the consistency is thicker, add sugar & cardamom powder and let it cook for another 2 minutes. (don't let it thicken too much coz it anyways tends to thicken on cooling)

7) If you are using condensed milk, add that in now & mix. Condensed milk helps the payasam to thicken well and also gives the sweet a great taste. But it is not necessary.
8) Add cashews/raisins & mix well.

Serve warm or chilled :-)

How was it? This has to be one of the simplest and yummiest desserts ever! And I'm glad I started off 2012 with something sweet! :-)