Elaneer Payasam Recipe: How to make Elaneer Payasam at Home Homemade Elaneer Payasam Recipe Times Food
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Cook till the vermicelli is fully cooked, stirring to prevent the semiya combo from burning. To make the recipe vegan, use the same amount of soya/ almond or thin coconut milk. Canned coconut milk is too thick for this recipe. Boil till the vermicelli is fully soft cooked. Keep stirring to avoid burning. Firstly add 1 tablespoon ghee to a heavy bottom pot and heat up.
Always use full cream milk for making rice payasam. However, if you want a vegan kheer, you can use coconut milk or almond milk for more flavours. Add jaggery and cook the milk on low-medium flame for about 20 minutes. Stir every minute to prevent the milk and rice from sticking at the bottom. Garnish semiya payasam with fried nuts and raisins.
Semiya Payasam (Vermicelli Kheer)
However, the Payasam should not be heated any further after adding the jaggery. This is to prevent the dessert from curdling. Kerala Parippu Payasam is one of the traditional sweet dishes in Kerala. You can learn to make Authentic South Indian Payasam from this video. Looking for a dish that's perfect to treat your loved ones on a special occasion? Here is the recipe of Gasagase Payasam, which is super-easy ways to make at home.
When jaggery is boiled in water it begins to release a great aroma and turns super flavorful. So payasam tastes much superior when made with syrup. Adding jaggery directly won’t give the same taste. Add semiya and roast them stirring continuously until light golden.
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If you have preboiled hot milk you can use that as well. For best results follow my detailed step-by-step photo instructions and tips above the recipe card. Find video above the recipe card.
Cook Semiya Payasam
There is also roasted vermicelli available in the market. Check out this recipe of Parippu Payasam which is creamy and is prepared for special occasions. This authentic Payasam recipe will make you fall in love with this South Indian delicacy. With the festival of Ram Navami here, the easiest recipe of Rice Payasam is here.
If sago is soaked overnight, it will not leave starch and stick together to form lumps. You can also use rose water for flavouring kheer. This would increase the aroma as well taste of the kheer. Transfer the toasted nuts to the Payasam, give a mix and switch off the heat. HI Swasthi as usual excellent recipe from you.
Serve semiya payasam chilled or warm. Then fiter the cooled jaggery syrup into the semiya paysam. The amount to add depends on the kind of jaggery. Once the semiya is soft cooked with the milk.
If you want to use jaggery read making jaggery syrup section below. But we prefer using jaggery since it a healthier choice. But making this with jaggery takes a little more time as the jaggery syrup has to cool completely before adding to the cooked milk semiya. I have shared the instructions below on how I do it. To make semiya payasam, generally whole wheat vermicelli is used. Since it is meant to be a quick dessert, most commonly sugar is used.
If using roasted vermicelli, just fry for 30 seconds. Next add ½ teaspoon cardamom powder. Remove from heat when it is of a thick pouring consistency. Bring the milk to a boil on a low to medium flame. Stir and make sure there are no lumps. If you like to add sago/ sabudana/ saggubiyam you can add them pre-soaked at this stage.
Full of energy and carbohydrates, it is a wholesome diet of carbs. Sabudana is easy to digest and has a cooling effect on our digestive system. Since it does not have a strong flavour of its own, it can be blended well with any kind of spices or sweet. Enjoy it with your friends and family as you begin to celebrate the upcoming festivities.
It is advisable to soak sago overnight. To start with, wash sago and drain. Take a bowl and mix together sago and milk.
Wait for the pressure to release naturally for 6 minutes. Semiya payasam also known as vermicelli kheer is an Indian sweet made with vermicelli, milk, sweetener, ghee and cardamoms. Instructions for Instant pot & stovetop included. Usually paysam is made with ghee and kheer recipes most often do not use it.
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