Semiya (Vermicelli) Payasam

Sometimes I wish I could drive down the road to Sri Krishna Sweets or Grand Sweets to buy some Mysurpa or Ma Laddu. If you are wondering what they are, these funny named things are Indian sweets and every Indian household will have a small bag of them or few others in their snack cupboard. Now that I live miles away from India I satisfy my Indian sweet tooth with what I can make at home. And the simplest sweet dish would be Semiya or Vermicelli payasam.

This payasam is everyone's favourite and in my house it was served for birthdays, Christmas, Easter and even for New Year after our big yummy lunch spread. It is so simple to make and you could even cook and serve it just because you feel like it.

Ingredients :

• Cashews - a handful
• Raisins - a handful
• Semiya/ Vermicelli ( broken)- 1 cup
• Milk - 1/2 cup
• Water - 2 and 1/2 cups
• Sweetened condensed milk - 1/2 tin ( I used the nestle condensed milk)
• Salt - a pinch
• Ghee - 1 tablespoon
• Green cardamom - 4 ( remove the skin and crush the pits)

Method:

1. In a pan add ghee and fry the cashews to golden brown and raisins till they fluff up and keep aside.
2. In the same pan roast the broken vermicelli till you can see a few of them turning brown and keep aside.
3. In a large bowl bring water to boil, add the roasted vermicelli and salt, let it cook for 5mins, it will turn translucent.
4. At this stage add the crushed cardamom and milk and bring it to boil.
5. Reduce the flame to simmer and add the condensed milk, let it simmer for a few mins. Switch off the flame and remove pan from the heat, as the payasam cools it thickens.
6. Garnish with the fried cashews and raisins before serving.

Note: I am not adding sugar as the condensed milk is sweet but if you want it sweeter you can always add sugar to suit your preference.

The good thing about this payasam is you can serve it hot or cold and you can keep leftovers for two days in the fridge. You could make this with barley too during hot summers as barley cools the body down. Just need to skip step 2 and boil the barley in water, you will know it is cooked once it turns translucent.