This is my favourite payasam.I made it yesterday for my birthday and i enjoyed every mouth to the core.. Its very easy and can be made in jiffy. Many variations can be made to this payasam recipe by adding finely chopped nuts or badam powder or saffron milk , condensed milk and it tastes more delicious. Its a simple but rich dessert.. I hope most of u have this post in ur blog. I do have this recipe in my Kerala Onam sadya post using milk.. Here i have shared the basic method .Do try n let me know ur feedback..
INGREDIENTS 1 cup - 200ml
Vermicelli – 1/2 cup ( roasted or unroasted)
Sugar – 1/2 cup
Water – 2- 2.5 cups
Milk – 1 cup
Ghee – 1 tbsp
Elachi powder/ Rose essence – 1/4 tsp / Few drops
Cashewnuts - few
Adjust the quantity of milk from 1/2 to 1 cup based on the consistency u need as this payasam thicken when it cools down..
Roast cashews in a tsp of ghee and set aside..Add the remaining 2 tsp ghee in a pan and roast the vermicelli till golden brown. ( I skipped this part as i used MTR Roasted vermicelli)
In a wide bowl , take the water and roasted vermicelli and allow it to cook for 10-15 minutes till it becomes soft to touch and breakable.There should be some water left with the semiya.
Now add the sugar and mix well till sugar dissolves completely.Let it boil in low flame for few seconds. Then add the elachi powder or rose essence and milk.Stir well , Give a boil an switch off the flame.