mom's recipes

Semia Payasam

Ingredients:

Bombino Vermicelli – 250 gms.
Dry Kismis (raisins) - 25 gms.
Elaichi (cardamom) – 07 nos.
Cashew nuts – 25 gms.
Sugar – to taste.
Milk – 1 litre.
Ghee – enough to fry the vermicelli, cashews & raisins separately

Method:

Fry the vermicelli in a thick bottomed pan or “cheenichetti”.

Put the fried vermicelli in a dry plate.

Boil the milk in a vessel.

Add two glasses of water with milk.

When it boils, put the vermicelli in it in small quantities, stirring gradually till it cooks. Ensure no lumps are formed. The vermicelli should be soft enough to bite through.

Remove from the flame and add the sugar.

Fry the cashew and raisins separately in ghee, add to the payasam.

Powder the elaichi, and add to the brew.

Kadala Payasam

Chana dal (kadala parippu) – 250 gms.
Sabudana – 100 gms.
Dry fruits (raisins, cashew nuts, cardamom) – to taste
Jaggery – ½ kg.
Coconut milk or diary milk – ½ litre

Method:

Clean the chana dal well (twice), boil it in a pressure cooker.

Add jaggery to the cooked dal and mix it.

Add the sabudana. Keep stirring the broth continuously.

Add milk and boil it. Remove from the fire.

Then add the fried dry fruits and we are done!