Semiya Kheer / Payasam

No sadhya is complete without kheer / payasam; in fact nowadays most sadhya in Kerala serves not one but two payasams - usually one milk based and the other coconut milk based. When payasam is served at a sadhya, it is served along with pappadam and pickle. It is said that having pappadam and pickle between mouthfuls of payasam helps in having some more payasam! Many people ask for the payasam to be poured on the banana leaf and then crush pappadam into it and scoop it all together. Most times it is a jaggery sweetened payasam that gets this treatment. I have never tried this but maybe sometime :)

At home, we make payasam on occasions like Onam, Vishu, and piranaals (birthdays) and it is either semiya or parippu payasam. This year for Onam, we made semiya payasam and for a change, I added saffron strands along with cardamom powder.

Ingredients

Semiya / Vermicelli - 100 gms.

Condensed milk - 1 tin (400gms)

Whole Milk - 1.5 ltr.

Sugar - 3tbsp (optional)

Cashew nuts - 20

Raisins - 20

Green Cardamom - 4

Ghee - 2tsp.

Saffron - 1/2 tsp.

Powder the green cardamom seeds finely. Warm a little milk and mix in the saffron and keep aside.

Heat a pan and add the ghee, when hot add the cashew nuts and fry till light brown. Scoop the nuts out, draining as much oil as possible and place on a paper towel. Add the vermicelli to the pan and sauté on low heat till light golden. Take off the heat and add the raisins in and stir for a minute, drain as much ghee as possible and put it on a paper towel and keep aside. 

 

Take a saucepan and boil the milk in it. Keep stirring it in between so that it does not catch the bottom. (I changed the vessel after boiling the milk because it did catch the bottom a little).  Once it boils, lower the heat and add the condensed milk and stir till it mixes completely. Add the roasted vermicelli / semiya little by little into the milk stirring all the while so it does not clump together. Add the cardamom powder as well and stir. It will take about 15 minutes for the vermicelli / semiya to cook on low heat. When the semiya has cooked, add the sugar (I added it because I found the payasam a little less sweet) and stir till mixed in. Add the saffron milk, cashew nuts and raisins and mix well. Take it off the heat. Serve hot or cooled in a frig.  

Tips:

1. Stir when adding the semiya and continue stirring in between else it will clump.
2.To powder the cardamom finely in a mortar pestle, add a teaspoon of sugar to the cardamom seeds when powdering. 

3. Sugar should be added only after the rice or semiya is cooked, else the milk may split.

4. Choose the thinnest vermicelli for payasam.

Update:
This Semiya Kheer / Payasam goes to these events

-  "Diwali Special" hosted by gayathriscookspot.

&

-  "Diwali Bash 2013" hosted by cooksjoy.

Sweet Seviyan / Vermicelli

Ingredients
Vermicelli - 1 cup
Sugar - 1/2 cup
Water - 1 cup
Whole Milk - 1 cup
Malai - 2  tbsp
Ghee - 3tbsp
Cashew nuts - 12-15
Raisins - 8-10
Saffron syrup - 1 tsp
Saffron - 1 pinch

Take a flat pan and dry roast the vermicelli for about 5 minutes. Then add the ghee and continue roasting till it gets a nice golden color. Take off the stove. Spoon the vermicelli out leaving the ghee in the pan. In this pan fry the raisins and the broken pieces of cashew nut one after the other and scoop them out onto paper towels.

 

Heat 1 cup water in another pan and add the roasted vermicelli to it. Cook the vermicelli till 3/4th done and the water is absorbed. Add the milk and the malai to the vermicelli and continue cooking. Once this mix has thickened check if the vermicelli is cooked completely. Then add the sugar and stir it in till completely mixed. The consistency of the seviyan will be thickish, incase you want to make it a little thin add a tablespoon of milk at a time to loosen it. Then add the fried cashew nuts and raisins. Take it off the stove and add the saffron syrup and mix well.

Sprinkle the saffron and badam slivers on top and the seviyan is ready to serve.

 

P.S: If you want a very lightly sweet seviyan / vermicelli, add the sugar little by little till you get the required taste.
Contributed this recipe on tarla dalal website: http://www.tarladalal.com/Sweet-Seviyan-38690r