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Semiya Payasam (సేమియా పాయసం, சேமியா கீர்,सेंवई खीर)

semiya payasam

Semiya Payasam ( సేమియా పాయసం, சேமியா கீர், सेंवई खीर ) Semiya or Vermicelli Payasam is the simplest of all the payasams.The beauty of this ingredient is its adaptability. Any kind of dish can be made from this – sweet or savory dish with any spice, in liquid, semi solid or solid form. In India Semolina is used to make a variety of dishes – both sweet & savory like Halwas, Payasams, Puddings, Upma, Falooda and  Pulao varieties.

Regional Dish : Prepared in all parts of India.

Cuisine Style : Andhra | Cooking  Time 30 minutes | Take with Snacks | Type Sweet | Shelf Life :2 days if refrigerated

Appx. Nutritional values : Calories  (115.0),  Carbohydrates (18.1 g), Protein  ( 4.5 g), Fat ( 2.6 g).

Ingredients:

  • Semiya ( vermicelli)  1 cup
  • Milk   4cups
  • Sugar 1/2 cup ( according to once taste buds)
  • Ghee  2 tbsp
  • Cashew nuts  2 tbsp
  • Raisins  2 tbsp
  • Cardamom powder  1/2 tsp

Method:

  1. Roasted semiya with little ghee.Boil the milk, add semiya and cook till the semiya becomes soft.
  2. Add sugar and simmer for 2 to 3 minutes.
  3. Fry cashew nuts and raisins in ghee and add to the payasam and any left over ghee.
  4. Finish it off with Cardamom powder.
  5. Serve hot or cold.

 

Other variants / Cuisine Style : 1. Semiya payasam with sabudana , Semiya payasam with fine sooji, Semiya payasam with charoli/ chironji/ saara pappu , Semiya payasam with milkmade , Semiya payasam with coconut milk , Semiya payasam with kohya , Semiya payasam with kesar

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