Ask any Indian about hot payasam ?
He'd spare a vibrant smile and the mouth will long for just one cup immediately.
Semiya payasam is easily the most popular dessert prepared in India with no celebration is finished without them. Vermicilli is really a famous component utilized in Indian cooking. Dishes like upma, bagalabath (recipe here) and puddings are created together. When there's an Indian festival, meet up or birthday/anniversary, I prepare this dessert in my family. I made semiya payasam a week ago for S’s cousin (recently weds) who visited the house the very first time.
Wealthy and creamy in texture, this wonderful dessert has a lot of ghee roasted cashews and raisins inside it. The nuts improves the taste from the payasam and additional creates exotic crunch in nearly every spoon. A little couple of strands of aromatic Iranian saffron blends superbly using the simmering hot milk and fills your kitchen air using the odor of earthly ghee and saffron. Saffron needs to be utilized in small quantities, excess addition may damage your stomach. Restrict your use to minimum quantity of it (about 12-15 strands).
My grandmother resides in small village near Panrutti, referred to as commercial center of Cuddalore district, Tamil Nadu. This area is renowned for cashews and jackfruit. They export these to various countries like USA, Australia, Singapore. The damaged and powdered cashews which are rejected for export are offered at reduced cost for that locals. My grandmother would buy several packets because they are cheap and it's used by us for dishes which requires using cashew paste. She'd say &"Pretty whole cashews ought to be employed for garnishing as the damaged ones to make paste&". Within my visit to Indian this season, she provided two 1/4kg packets and I've been with them in chicken curry, paneer curry as well as in desserts too. I'm intending to make kaju katli at some point.
Some serve this scrumptious payasams hot like soups a nd some prefer it cold like smoothies. I must have mine warm. Serv it in pre-warmed ramekin plus they taste better still the following day.
SEMIYA PAYASAM
Serves 4-6
Source: My mother
Ingredients
1cup raw vermicelli obtainable in Indian supermarket
4 cups dairy
1/2 cup raw cashews
6-8 cardamon pods (crushed) or 1tsp powdered cardamon
1/4 cup raisins (optional)
1/2-3/4 cup sugar ( adjust accordingly for your palate) or 1/2-3/4 cup coconut palm sugar
1/4 cup unsalted butter/ ghee (clarified butter) obtainable in Indian grocery shops
10saffron strands
Soak and grind
1 tablespoon damaged cashews
1/4 cup milk
Directions
1. Heat 1 tablespoon ghee /clarified butter in a tiny cooking pan. After they get heated, roast the cashews and raisins till they brown gently. Remove and allow it to awesome. Soak damaged cashews in warm milk for ten minutes making a smooth paste from it.
2. Heat a sizable cooking pan and add some remaining ghee. Fry the vermi cilli till they roast and crisp up, about a few minutes. Pour the milk combined with the crushed cardamons and produce it to some boil.
3. Simmer the flame and prepare for 25-half an hour. Don’t pay for it, should you cover them up till be boil and spill over. Add the cashew paste and stir to mix.
4. Toss in the fried cashews and raisins and prepare for more 3-4 minutes. Switch off the flame and add some saffrons. C over and allow them to rest for fifteen minutes. Serve hot. You are able to store them within the fridge for day or two but re-heat before you decide to serve.