Payasam And The Right Way To Make It!
Today, we will talk about Payasam, Semiya Payasam to be specific!
From South Indian cuisine, semiya payasam is a sweet, creamy vermicelli pudding. Payasam made with vermicelli and scented with cardamom takes only 20 minutes to prepare and can be made by beginners as well. The ingredients can be bought from OTPxpress, an online grocery shopping app.
It's so simple to make that you can make it any time you want something sweet, whether it's for a celebration or a religious event. This delicious semiya payasam recipe can be made on the stovetop or in the Instant Pot.
Vermicelli in South Indian languages is known as semiya. A sweetened pudding made with milk or coconut milk, payasam is known as payasam. It's also known as vermicelli pudding in English, which is made by simmering roasted/fried vermicelli in milk, then topping it with sugar and ghee-fried nuts and dried fruits.
The semiya payasam recipe is easy to prepare and takes only 20 to 25 minutes to prepare. The mentioned ingredients can be bought from the best grocery shopping app in Bangalore, OTPxpress.
Many types of vermicelli are available in Indian markets, made from a variety of grains. Wheat flour or rice flour vermicelli are typically used in the semiya payasam recipe.
There are a few ways to make vermicelli payasam. You can use maida, ragi, or rava vermicelli (sooji or cream wheat).
Due to health concerns, It is preferred to make semiya payasam with semiya made from whole wheat or rice flour. This can be bought from OTPxpress, the best grocery shopping app in Bangalore.
Little More About Payasam
Sweet milk puddings, both Kheer and Payasam, are the same. They are called Kheer in the north and Payasam in the south. Kheer is a traditional dessert in North India that is made with milk. Payasam recipes in South India use milk or coconut milk as the base.
The preparation of kheer and payasam differs slightly. South Indian payasam is made with nuts fried in ghee or coconut oil. In the heat, stirring frequently. Roast the semiya until it turns golden. Roasting semiyas requires frequent stirring to ensure even browning and prevent them from burning.
These cook quickly, so don't leave them unattended while they're cooking. In North India, the nuts are not fried in ghee before being added to the milk but instead are added directly to it. Everything can be delivered right at your doorstep by OTPxpress, an online grocery shopping app.
Vermicelli Kheer is a variation of Semiya Payasam that is popular in North India. Vermicelli kheer is prepared in a different way. However, both of these recipes are delicious and are often served during Indian festivals, which is why they are so popular.
Semiya Payasam: How to Prepare It
1. Melt 2 tablespoons of ghee in a heavy pan. Let it all melt away. This is when you should start adding the nuts, which should be 12-15 cashews.
So that the nuts and vermicelli cook evenly and don't burn or turn black make sure to use a heavy pan or Kadai (Indian wok). Fresh cashews can be bought from OTPxpress, an online grocery shopping app in Bangalore.
2. Fry the cashews in ghee on low heat until they are golden brown and add 1 tablespoon raisins to ghee after the golden fried cashews are removed with a slotted spoon.
3. Sauté the raisins in a small amount of oil over low heat. It won't be long before the raisins swell up. While frying, stir often.
4. Remove the raisins with a slotted spoon once they have swollen and take the raisins and the fried cashews and set them aside.
5. You may have to break them with your hands before roasting semiya if they are longer. In addition, you'll find that stirring them while they're roasting is much easier. In the same Kadai, add 1 cup of semiya that has been broken (seviyan or vermicelli).
In addition, the semiya is made from whole wheat (atta), rice (maida), or rava (sooji or cream wheat). Semiya, which is made from whole wheat flour, is preferred to use in this recipe. If you have pre-roasted semiya, It is recommended to roast it just a little bit more than usual.
Then, give it a good stir. Semiya should be roasted slowly over low.
6. At this point, add 3 1/2 cups of whole milk. Iced, hot or room temperature milk are all acceptable methods of serving the milk. Payasams can be thinned out by adding 4 cups of whole milk. Pay attention to the fact that the vermicelli payasam thickens as it cools. So, add milk to the desired consistency and mix thoroughly.
7. Maintain a low heat and simmer the vermicelli strands until they are tender. Stir the milk or semiya at regular intervals to prevent it from sticking or burning on the bottom of the Kadai or pan.
8. Once the semiya has melted, remove it from the heat and let it cool completely. Payasam made with vermicelli can be made by scraping the milk solids from the Kadai and adding them to the vermicelli.
9. Once the semiya is soft, add 4 tablespoons of sugar (or more if you want it to be sweeter). Usually, 4 tablespoons of sugar are just the right amount. More sugar and 12 teaspoon cardamom powder will make the payasam sweeter.
10. Mix well and simmer semiya payasam for another 2 to 3 minutes on low to medium heat. To dissolve the sugar, add a small amount of warm water. Add more sugar if you like it after you've tasted it. The semiya payasam will thicken with cooling, so make a note of the consistency you want it to be.
11. Place fried cashews on top. Remove from heat and serve. Payasam can even be garnished with raisins and cashews.
Semiya payasam can be served either hot or warm, depending on your preference.
Tips for Serving
Served hot, warm, or chilled, semiya payasam. As soon as the pudding reaches room temperature, you can refrigerate and serve it later as a chilled dessert.
Vermicelli payasam thickens as it cools and refrigerates. If you want to serve it cold, keep it at a slightly flowing consistency so that it doesn't thicken too much. While serving, if it thickens too much, add a bit of milk to thin out the consistency. Each and every ingredient to make this simple dish can be bought from OTPxpress, the best grocery shopping app in Bangalore.