Thursday, April 19, 2012


‘Semiya paayasam’ is a hit with kids. It is easy-to-make but traditionally it is off the menu on religious occasions.


Vermicelli – ¾ glass

Milk – 1 litre

Sugar – ½ glass

Condensed milk – 1/3 tin

Cashew nuts – 2 tbsp

Slivered almonds – 2 tbsp

Raisins – 2 tbsp

Ghee – 1-2 tbsp

Cardamom powder – ½ tsp

Saffron strands – a few


Dissolve a few strands of saffron in warm milk and set aside.

Heat a tbsp of ghee in a pan and fry the cashews and almonds till light brown and remove.

In the same ghee fry the raisins till they puff up and set aside.

Add ½ tbsp more of ghee to the pan and roast the vermicelli on low heat till it is golden brown.

Add ¾ glass of water to it and boil on low heat till it gets cooked and water has evaporated.

Add the boiled milk to the vermicelli and stir well.

Continue to boil on medium heat, stirring in between for a few minutes.

Add sugar and saffron-in-milk and boil for another minute.

Turn off the stove.

Add condensed milk and mix well.

Add cardamom powder.

Garnish with fried nuts and raisins.

Serve hot or chilled.

© Copyright 2011. Brinda Balasubramonian.

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