semiya paysam
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[Based on 2 users]
Author vahchef Yield No Value
Published Mar 15, 2009 Cooking Time 1 hour
Recipe Type Desserts/Sweets Preparation Time 30 min
Ingredient Almonds/Badam Standing Time 1 hour
Description: Semi ya payasam or kheer is a very common sweet dish prepared in every home and liked by the kids too. There are many varieties of payasams made using different ingredients like broken wheat, rice (basmati) sago, and pulses like green gram dhal etc.

Recipe of semiya paysam

Ingredient Name Quantity Unit
Vernicelli Roasted 1/2 Bag

Directions

  1. Roasted Vermicelli / Vermicelli - 1 packet Cashews, Raisins, Almond - 1 cup Cardamom - some crushed Milk - Half a Gallon Sugar- One cup.
  2.  Add Desi ghee/ Clarified butter in the hot pan, and add the nuts and saute them till slightly colored. ( tip ; when the raisins ballons) If using roasted vermicelli Add milk, when the nuts are slightly roasted, add sugar, Stir. Add saffron Color. when its hot add vermicelli and boil the vermicelli until it is cooked.
  3.  When you see the milk is boiled and the vermicelli is soft. Switch of the heat immediately. If you add dates and shironji and other dry fruits it becomes sheer kuruma. If using plain vermicelli. Add vermicelli, and when color changes to light golden brown,Add milk, when the nuts are slightly roasted, add sugar, Stir
  4. Add safforn Color. when its hot add vermicelli and boil the vermicelli until it is cooked. When you see the milk is boiled and the vermicelli is soft. Switch of the heat immediately. If you add dates and shironji and other dry fruits it becomes sheer kuruma.
Posted Mar 15, 2009

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2 Comments

madhu Jun 7, 2008
HEY SANJAY,
LOVE YOUR RECIPES.
FOR SEMIYAN PAYSAM,CAN I USE THICK SEMIYAN WHICH IS SMALLER AND CREAMISH IN COLOR?WILL THE QUANTITY OFMILK REMAIN SAME FOR THICK SEMIYAN?PLEASE LET ME KNOW.
THANKS

Saritha Pilla Feb 19, 2008
I love this sweet very much..i had muslim friends back in hyd. and they used to give us this sweet on every festival n of course Biryani too...my husband used to ask me to find out about this recipe always...n i suprised him today with ur recipe ..he was like "r ur friends here from hyderabad"...we all loved it so much...thank u once again.

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