Thursday, May 29, 2014

Semiya Payasam

how to cook Semiya Payasam

 Is there any concept like post-marital fat??? Then I am a walking evidence of that notion. Only in 4 months I have gained over 5kg and now I am turning all the people around me including me upside down to fins a way to cut down this extra part of me!! And diet seemed to be the first way. But I can not stay away from food for a long time. Not that I eat a lot....but I believeing in eating less but eating good. May be eating lesser can work for me..ehh????

how to cook Semiya Payasam


I make kheer a lot. Kheer is an excellent option when it comes to dessert or making something quickly for guests. Semiyan payasam is made with vermicelli noodles, which are made from rice. It just gets ready in a small time and another good feature it has is that it does not require your whole attention. So you can just put it on the stove and do other works in the mean time. I am posting two ways to prepare this Semiyan. One just sways away any diet consciousness and other one is a little light in texture.



Semiya Payasam

Diet Recipe

how to cook Semiya Payasam

Ingredients:

  • 3 cups of milk
  • 1/2 cup sugar
  • 3 crushed cardamom
  • 1/2 cup of cashews
  • 1/4 cup raisins
  • 1 cup vermicelli
  • 3 tsp of ghee
  • a pinch of saffron
Method:
  • Heat 2tsp ghee in the pan
  • Put the vermicelli in it and roast it until its golden brown.
  • Keep it aside.
  • Now put the rest of the ghee and heat it.
  • Put nuts and stir for some seconds. Be careful to not to burn it.
  • Now put the raisins and stir.
  • Pour the milk into the nuts and put the flame on high.
  • When the milk comes to a boiling point put the flame in low and let the milk simmer.
  • Put the sugar and let it dissolve.
  • Simmer the milk until it thickens.
  • Now put the roasted vermicelli and saffron in it.
  • Simmer for 2/3 minutes more.
  • Put off the flame.
No-diet Recipe:


Ingredients:
  • 3 cups of milk
  • 1 cup condensed milk
  • 1/4 cup sugar
  • 1/2 cup of cashews
  • 1/2 cup of almonds
  • 1/2 cup of raisins
  • 1/4 cup of pistachios
  • 3 tbsp of ghee
  • 3 crushed cardamoms
  • 1 pinch of saffron
Method:
  • Boil water in a saucepan
  • Put the vermicelli in it.
  • Let it boil.
  • In another pan heat 3 tbsp of ghee.
  • Pout in the nuts.
  • Roast them.
  • Put the raisins and stir for a little time.
  • Pour in the milk. 
  • Put the flame on high.
  • Let the milk come to the boiling point.
  • When the milk start boiling put the flame low.
  • Put the condensed milk, sugar in it.
  • Put the crushed cardamom.
  • Let the milk simmer.
  • When the milk start thickening strain the vermicelli from the water and put into the milk.
  • Let the milk and vermicelli boil until the milk thicken to a heavy cream consistency.
  • Put the saffron.
  • Simmer some more.
  • Put off the flame.

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