In Kerala, People make varieties of
payasam recipes for Onam sadya menu. My neighbor told they make nearly 3-4 different types of payasam with jaggery and sugar.Semiya
payasam@vermicelli kheer is one of the most popular and easy Kerala payasam recipe.Some people make it by adding condensed milk (Milkmaid) whereas I prepare in Nadan style with reduced milk following a chef’s recipe from Vanitha magazine.I modified the recipe and prepared in pressure cooker to make it quickly. Even though the ingredients of Kerala semiya payasam is very similar to Tamil nadu semiya payasam, its preparation is slightly different from ours. It comes out very rich, tasty and creamy. Do try it for special occasions in your family. I am sure everybody will love it. Lets see how to make Kerala style semiya payasam with step by step photos !
Check out my Kerala Onam sadya feast in
this link
Semiya Payasam - Vermicelli Payasam ( Kerala style)
How to make Kerala Special semiya payasam using pressure cooker Cuisine: Kerala
Category: Sweet
Serves: Serves 2-3
Prep time: 5 Minutes
Cook time: 20 Minutes
Total time: 25 Minutes
1 cup - 200ml
- Semiya/ Vermicelli - 1/4 cup
- Full fat Milk - 1.5 cups
- Water - 1/2 cup
- Sugar - 1/4 cup
- Ghee – 1 tbsp
- Cardamom powder -1/8 tsp
- Roasted cashew nuts & Raisins/dry grapes - 2 tbsp
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METHOD
- In a pressure cooker base, take the milk + water.Allow it to boil in medium flame.Keep an eye on it to prevent from spilling.
In the mean time, heat a kadai with ghee. Roast cashews till golden and remove in a plate leaving the ghee in the pan. Roast raisins( dry grapes) till it turns plumpy. Remove in a plate. In the remaining ghee, add the semiya/vermicelli and roast for few minutes till it turns golden in color.
- Add the roasted vermicelli to the boiling milk and pressure cook in very low flame for 1 whistle. Remove after the pressure is released by itself. Open the cooker and stir well. Vermicelli would have cooked well in milk. Now add sugar, cardamom powder and boil till sugar melts. Remove and serve warm or chilled by refrigerating the payasam.
Enjoy ! |
Note
- Adjust the quantity of sugar based on your taste.
- Use thick milk for best taste. You can even use 3 cups of milk milk, reduce it to half of its quantity before cooking the semiya.
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Creamy, delicious Kerala special Vermicelli Payasam is ready to relish !!
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