Recipe: Chilled Semiya Payasam / Vermicelli Kheer

When it comes to an Onam Sadya (the traditional Keralite banquet served during the festival of Onam and consisting of roughly 24 - 28 dishes served on a banana leaf), even though you have had your tummy's fill from yoghurts (the usual serving includes varieties based around beetroot, pineapple and ginger separately) and vegetable permutations galore (from avial and olan to thoran and kootu curries), there is still - I repeat, STILL - always room for dessert.

And as you reach for your last handful of rice and gravy, your eyes invariably wander across the room searching for the bowl from which the classic payasam desserts are being served. And who more ubiquitous than the ever-yummy semiya payasam to bring a smile of contentment upon your face?

Semiya payasam ( Vermicelli payasam / vermicelli kheer ) is as classic as it gets in Kerala with very few variations as we move from the Malabar region to the South of the state, unlike most other dishes. And yet, even after all these years, this payasam itself offers a few unique selling points that make it so popular today.

It is so simple to prepare! I mean seriously, you have 7 ingredients and can honestly play around with each and every one of them to get the taste of your own preference. Everyone feels like a top chef once they have made this dish as it is invariably successful!

It looks gorgeous. Lovely white fluid interspersed with scintillating semiya strands and topped with glistening golden cashews. 

A bowl of divinity

Cut the sugar! How about adding some SugarFree Natura for a change? Using the 1 teaspoon Sugar Free Natura = 1 teaspoon sugar ratio, you get the same yummy taste while staying guilt-free! Yay!

Most importantly, Semiya Payasam is one of those versatile desserts that taste yummy whether it is served hot or cold. Yes, the payasam served in Onam sadyas is the hot version but on a personal level, I always prefer it after it has been chilled in the refrigerator for a few hours.
As it cools, the consistency becomes more deliciously thick and creamy with the semiya having absorbed more of that milk and having a nice bite to it.

A nice chilled semiya payasam is a lot thicker and Oh My God, so much more tastier, if you ask me.

You can alter the consistency even after you finish preparing the dish! As I mentioned, once it cools, it tends to become thicker. You can hit the undo button by adding hot or cold milk and get the desired consistency once more before serving. Not many desserts allow you that option now, do they?

How to Prepare Chilled Semiya Payasam.

Preparation Time: 15 minutes

Cooking time: 30 minutes

Serves: 4

INGREDIENTS:

• Milk - 5 cups 
• Vermicelli/Semiya - 3/4 cup
• Sugar-free Natura - 1/2 cup
• Cashew nuts - 8 - 10
• Cardamom - 4-5
• Raisins -10 -15
• Ghee - 2 tbsp

RECIPE:

• Add 1 tablespoon of ghee in a pan and roast the vermicelli until you start to see a golden brown colour. Remove and keep aside.
• Now heat the rest of the ghee in the same pan and fry cashew nuts and raisins. 
• Powder the cardamom.
• In a thick bottomed pan, boil milk and now add the roasted vermicelli and cook on medium heat, stirring it continuously for 7 to 10 minutes or till you achieve your desired consistency.
• Add Sugarfree Natura and stir it well before finally adding the cardamom powder, cashew nuts and raisins on top.
• Allow this mixture to cool and place it in the fridge for a couple of hours.

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Happy Cooking!

And that is all there is to it! An easy-peasy insanely yummilicious dessert that will have everyone queuing up for seconds.

Have fun, everyone!