Simple Flavourful Semiya Payasam (without condensed milk)

All the luxuries in life need not be reaally luxurious. I just wanted to say that you can enjoy gourmet food without the oomph ingredient which in this recipe is the condensed milk. 

We were not at home this Onam and i just couldn't manage myself without preparing a payasam, though i had few varieties of payasam during the Onam celebrations at my office. Coming to condensed milk, it is not an ingredient which i usually store. Because it cannot be stored for more than a day especially if the can  has been opened once. There is one thing you need to be careful with the tin. In our violent urge to lick the last bit of condensed milk left in the tin it is usual that we try to wipe it with our finger. But if the rim / seal of the tin extents out even a little bit, it is very likely that we get injured. Well, i have got injured that way and got a deep wound in my pointing finger. 

This was a quickfix Vermicelli payasam which i prepared after returning from office (bcoz) i couldnt wait till the next weekend. The sun was setting and i tried to get the last bit of sunlight and there you can see the shadow of our window in the photograph.

The recipe is simple. Preparation & Cooking time - 20 minutes. Serves four sumptuously.


Use the same cup to measure the ingredients - the right proportion yields best results

Vermicelli / Semiya - 1 cup
Sugar - 1 cup
Milk - 3 cup (2 1/2 + 1/2)
Water - 1/3 cup
Cashewnutes - a handful
Raisins - 3-4 tbsp
Cardamom - 6-8 medium sized, peeled
Ghee - 1 1/2 tbsp

the method

Heat a sauce pan in medium heat and add ghee. Fry the cashewnuts and raisins and keep it aside. To the remaining ghee add the vermicelli and stir till the vermicelli starts to turn golden brown.

Add water and half cup milk and let the semiya cook (about 7 minutes). Stir continuously to avoid the mixture from forming a layer on top. Cook in medium heat continuously.

Semiya / Vermicelli is a kind of pasta. The normal cooking time for all types of pasta is 9 minutes. Vermicelli is stirred in ghee to make it non stick and to prevent it from turning mushy.

When the vermicelli has been cooking for seven minutes add the remaining milk. Continue stirring. You can keep your eye off to grab other ingredient. That much time the payasam can hold without you :-)

I like to powder the cardamom with sugar bcoz i dont store cardamom in powder form. Put the sugar and cardamom in a mixie jar. I mentioned flavorful in the name for a reason. When you powder the sugar and cardamom you can add few fried nuts also to bring in that added flavour. Put it in the mixie for, say, 5 - 8 seconds. Add the sugar to the semiya mixture. Stir well and let it boil for 1 or 2 minutes. Add the friend cashew nuts and raisins. Serve at room temperature.

The Semiya Payasam has a not so thick not so runny consistency.

Belated Onam Wishes!


divya said…
Lip smashing recipe..looks great.
Sangeetha Nambi said…
Tasty and inviting Payasam... Glad to follow u...
Vandana Rajesh said…
Delicious payasam..looks so inviting.
Gauri said…
Hey thanks for dropping by the Runner Girls Kitchen, you have a nice space. Will drop by more often!
radha said…
Looks lovely. Pre- condensed milk days, payasam or kheer was made by stirring whole milk till it came to the required consistency. I guess that ended when we switched to skim milk. But the taste of payasam without the addition of condensed milk is something else
Jay said…
very flavorful N yummmm recipe
Tasty Appetite
Mary said…
How very beautiful! I'll wager it is delicious as well. I wish I could sample it. Have a wonderful weekend. Blessings...Mary
Satya said…
payasam is simply divine ....
Shobha Kamath said…
Yummy looking payasam !
Kitchen Queen said…
Payasam is awesome.
Anonymous said…
very useful really good information thanks for posting such a good information it will hepls the people a lot keep it up , Regards,
Semiya upma