Semolina - Vermicelli Payasam:
I prefer quick and easy payasams for neivedyam and yesterday I prepared rava - semiya payasam. This is another delicious, simple payasam from my kitchen for those with a sweet tooth. The filling semolina and vermicelli combine with the coconut which lends a rich, sweet flavor and adds a little crunch to the dish.
Ingredients for 8-10 servings:
A fistful or 2 Tbsp of each - semiya(vermicelli), rava(semolina) and shredded, fresh/frozen coconut
Milk - 4 cups
Sugar - 1/4 cup or to taste
1/2 tsp cardamom powder
1 tsp ghee (clarified butter)
1 Tbsp cashew nuts & raisins
The 'how' part:
Heat the milk, preferably in a non stick sauce pan. Mean while, dry fry the vermicelli and the semolina separately till the vermicelli browns uniformly and rava starts to brown. Add the vermicelli, rava and coconut to the milk and let them cook till done. (You know that it is done when the vermicelli is cooked.) Add some more milk if the payasam is thick. Add the sugar and cardamom powder and cook for a couple more minutes till sugar is dissolved. Heat ghee in a small pan and add cashews and raisins to it. Stir them with a spoon till cashews turn golden brown and raisins plump. Turn off the stove and add them to the cooked payasam. Serve them hot or chilled.
Related Post: Carrot - Vermicelli Payasam
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I prefer quick and easy payasams for neivedyam and yesterday I prepared rava - semiya payasam. This is another delicious, simple payasam from my kitchen for those with a sweet tooth. The filling semolina and vermicelli combine with the coconut which lends a rich, sweet flavor and adds a little crunch to the dish.
Ingredients for 8-10 servings:
A fistful or 2 Tbsp of each - semiya(vermicelli), rava(semolina) and shredded, fresh/frozen coconut
Milk - 4 cups
Sugar - 1/4 cup or to taste
1/2 tsp cardamom powder
1 tsp ghee (clarified butter)
1 Tbsp cashew nuts & raisins
The 'how' part:
Heat the milk, preferably in a non stick sauce pan. Mean while, dry fry the vermicelli and the semolina separately till the vermicelli browns uniformly and rava starts to brown. Add the vermicelli, rava and coconut to the milk and let them cook till done. (You know that it is done when the vermicelli is cooked.) Add some more milk if the payasam is thick. Add the sugar and cardamom powder and cook for a couple more minutes till sugar is dissolved. Heat ghee in a small pan and add cashews and raisins to it. Stir them with a spoon till cashews turn golden brown and raisins plump. Turn off the stove and add them to the cooked payasam. Serve them hot or chilled.
Related Post: Carrot - Vermicelli Payasam
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Thats yummy!! Addition of rava is new to me! Loved it.
ReplyDeleteLooks nice..never tried this way..
ReplyDeleteSeriously looks good.... & tempting. Never even heard of this combo, prior to your post. Since u have posted, i bet, this must be good. Would surely try & even pass a word, so that others could also try it.
ReplyDeleteCould be a Dashera or Diwali special!!!!! What say?
Love,
Ash......
(http://asha-oceanichope.blogspot.com/)
Chaklere, Chitra & Ash
ReplyDeleteThanks. I too never heard about this combo before.:)
Just tried to combine my mom's vermicelli & MIL's semolina payasam
since both taste good individually.