😋ഒരു വെറൈറ്റി സേമിയ പായസം 🤤

Описание: Vermicelli (semiya): ½ cup (pre-roasted or unroasted)

Full-fat milk: 4 cups (1 liter)

Sugar: ¼ to ½ cup (adjust to taste)

Ghee (clarified butter): 2 tablespoons

Cashew nuts: 10–12

Raisins: 10–12

Cardamom powder: ½ teaspoon 

Instructions

Roast the vermicelli (if not pre-roasted). Heat 1 tablespoon of ghee in a heavy-bottomed pan over medium-low heat. Add the semiya and roast until it turns light golden brown. If using pre-roasted semiya, fry for just a minute or two.

Sauté the nuts and raisins. In the same pan, add the remaining ghee. Add the cashew nuts and fry until they are golden brown. Add the raisins and fry for a few seconds until they swell up. Remove the cashews and raisins and set them aside.

Boil the milk. In the same pan, add the milk and bring it to a boil, stirring occasionally to prevent it from sticking.

Cook the vermicelli. Once the milk comes to a boil, add the roasted vermicelli. Stir well to make sure it doesn't clump together.

Simmer until semiya is soft. Reduce the heat to low and simmer for 10–15 minutes, or until the vermicelli is fully cooked and tender.

Add sugar and cardamom. Add the sugar and cardamom powder to the payasam. Cook for another 2–3 minutes, stirring until the sugar has dissolved completely.

Adjust consistency and garnish. Turn off the heat. The payasam will thicken as it cools. If you prefer a thinner consistency, add a little more hot milk. Stir in the fried cashews and raisins.

Serve hot or cold. The payasam can be enjoyed warm or chilled. 

Tips for a perfect payasam

For a richer payasam: Use full-fat milk or add a few spoonfuls of condensed milk or evaporated milk along with the sugar.

For a creamier texture: Some recipes suggest cooking the semiya in water first until it's half-done before adding the milk. This prevents the semiya from getting too mushy.

Preventing clumping: Ensure you are stirring continuously after adding the vermicelli, and add it only after the milk has come to a boil.