Caramel Semiya Payasam

mariasmenu.com/desserts/caramel-semiya-payasam

August 30, 2020

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Pyasam season is officially here! Do you have a fav Payasam recipe that you like the best
or are you in love with all Payasams ;)?

Like I've said many times before I love Jaggery and coconut milk payasams. I'm not a big
fan of milk-based Payasams especially Semiya Payasam ;)

So, sometime ago when my friend Deepa gave me Semiya Payasam that looked brown in
color I was a bit curious to see how it tastes like?

If you go by the cake recipes here, you should know that “caramel” is a fav flavor of mine
and for that very reason I liked the Brown Semiya Payasam too.

The caramel flavor enhances the flavor of the dish and the caramelised nuts do add a
beautiful crunch to the payasam. I liked it chilled.

Please do give it a try, if you want to try something different for Onam or if you like
caramel flavor. Hope your Onam preps are almost done and you are set to welcome the
festival of togetherness!

Jose and me, Wish you a very Happy Onam!

Here is the recipe…

Recipe from here

A modern twist to traditional Indian dessert of Semiya

(vermicelli) kheer. Vermicelli is cooked in caramel
flavoured milk and topped with praline. A perfect dessert
for your party.
Print Pin
Course: Dessert, Dessert – Indian traditional sweets and
dessert, No Bake desserts
Cuisine: Indian, South Indian, Kerala, Keralan
Keyword: Semiya payasam, Caramel semiya payasam,
Author: Maria Jose Martin

Ingredients

1 ltr Full fat milk

3/4 cup Semiya (vermecelli)
3/4 cup Sugar
2 tbsp Sago (optional)
2 tbsp Ghee
6-8 Cashew nuts
8-10 Raisins
3 Crushed cardamom
A pinch of Salt

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Instructions
Heat 1 tsp ghee in a frying pan. Add 3/4th of the semiya from the above qty. Fry till
the semiya reaches a golden brown color (make sure it's not over fried). Once the
semiya is golden brown in color, add the rest of the semiya, mix well and remove
from fire. (refer notes)
In a heavy bottomed wide and deep
pan, add 3 tbsp sugar from the above
qty. Add 1.5 tbsp of water to this and
caramelise. Once the sugar
caramelises and reaches an amber
shade add 1/4 cup of hot water (be
careful while adding it, it will splash). Mix well.
Add milk and 1/2 – 3/4 cup water to
this. Mix well. Bring it to a rolling
boil.
Once the milk starts boiling add
semiya and mix well. Bring it to boil
and simmer till semiya cooks through.
Once the semiya is almost done, add
the sugar and mix well. Make sure
semiya retians a bite to it and not
become soft completely (refer notes).
At this stage you can add cooked sago
(if using) and mix well.
Add crushed cardamom and ghee
fried raisins to the payasam. Add a
pinch of salt to balance the taste.
Switch off the gas. Cover and let the
payasam rest for 15 – 20 mins.
Caramelise 2 tbsp sugar (you can
either take it from the 3/4 cup
mentioned above or use extra,
depending on the sweetness level you
prefer). Once the sugar caramelises,
add cashew nuts. Make sure the nuts
are coated well with caramel. Transfer
to a butter paper and let it cool
completely.
Crush the cooled caramelised nuts
with a rolling pin. Transfer the
payasam to individul serving bowls
and garnish with caramelised nuts.
You can serve this at room temp or chilled.

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Notes
I've used nonroasted semiya for this recipe. A portion of semiya is kept aside (without
frying) so that it ensures uniform distribution of semiya in the milk. You can add more
sugar if you prefer it. Also you can add 2 tbsp condensed milk for a more creamier
payasam. Make sure the sugar doesnt burn while caramelising otherwise it will spoil the
taste of payasam. If you are not a fan of caramelised nuts, you can just fry the nuts in
ghee and add to Payasam.
Tried this recipe? Let others know by…mentioning @mariasmenu or tagging
#mariasmenu

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