Hello friends!!Today I am here with a simple,creamy and delicious payasam for a friend's Birthday who is a well known blogger.Its Viji of Viji's Virundhu.
I tried this payasam from her blog and came out so delicious.For added taste I used some vermicelli and ground almonds ,if you want you can add some condensed milk too.Off to the recipe................
Basic Information
Preparation time 5 minutes
Cooking Time 25 minutes
Serves 3-4
Ingredients
| Ingredient | Quantity |
|---|---|
| Semolina/rava | 3tbs |
| Roasted Vermicelli/Semiya | 2tbs |
| Sugar/sakkarai | 1/2 cup+1tbs |
| Full cream milk/whole milk | 2 -21/2cups |
| Cardamom powder/ellakai | 1/2tsp |
| Saffron/kungumapoo | few strands |
| Cardamom powder/ellakai | 1/4tsp |
| Cashews/mundiri(broken) | 2tbs |
| Almonds/badam | 4-5 |
| Pistachios(finely chopped) | for garnishing(optional) |
| Ghee/nei | 2tsp |
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- Soak the almonds in hot water for 10 minutes and grind it with 2 tbs of milk,soak the saffron in a tsp of milk and set it aside.
- Boil the milk in a heavy bottom pan and let it simmer it for 6-7 minutes.Meanwhile heat the pan with a tsp of ghee and fry the cashews and remove it.
- In the same pan add the remaining ghee and roast the semolina in a medium flame without changing the color till nice aroma comes out.Finally add the vermicelli and fry it for a minute.
- Add it to the boiling milk and let it boil till it gets cooked.Now add the sugar and cook it for couple of minutes till the sugar dissolves.
- At this stage add in ground paste and cook for couple of minutes.Finally add the saffron,cardamom power and the fried cashews and put off the flame.
- Serve it warm or chilled.
Enjoy.........................................................
- If you feel the payasam is thicker after cooling add little more milk.
- Roast the semolina in a medium flame otherwise it may change the color.
- Here I used the roasted vermicelli so I added in the end,if you are using unroasted, fry it in the ghee separately.
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