How To Make South Indian-Style Payasam At Home!
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Add the nuts and more ghee as you prefer. Serve semiya payasam hot or chilled. If you double the recipe, let the pressure release naturally. Do not do a manual release as the milk can come out from the vent.
Besides, you can also add in some soaked Sago into the dessert.
Ingredients of Pal Payasam
You can serve this dessert hot or cold. To enjoy hot Payasam, serve immediately after cooking. Otherwise, chill the pudding in the refrigerator before serving. You can substitute the sugar with jaggery.
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.
Payasam is made with milk, which is considered to be Amrit amongst Indian fellows. The special importance of milk dates back to the Hindu mythology era. It explains how milk is considered as the most sacred drink, also called the Amrit or the drink of immortality!
So I have shown the same in the video as well in the stepwise pictures. Next, pour milk onto the semiya and boil until the semiya are fully cooked. Be sure to stir the mixture continuously to ensure even heating. Here's the traditional Iyenger-style payasam recipe. Rice cooked in the flavors of jaggery, coconut and cardamom.
Dindigul Food Court
Semiya payasam is the South Indian term and seviyan kheer & vermicelli kheer are the North Indian words for the same vermicelli pudding. In this post, I have shared the methods to make semiya paysam in a regular pot and in instant pot along with steps to use jaggery. In the meantime, take 3/4 cup of tender coconut flesh or pulp and add 1 cup coconut water, make a smooth blend. Garnish with cashews and raisins.
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Payasam is also known as South Indian rice kheer because of its rich flavor and creamy texture. Semiya Payasam Recipe with stovetop, instant pot instructions & videos. Semiya payasam is a South Indian sweet made with vermicelli, milk, ghee, sugar/ jaggery, raisins and nuts. It is one of those easiest dessert that gets done under 20 minutes. So you can make this any time to fulfil your sweet cravings and don’t really need an occasion. This cardamom flavoured dessert is made across India and is known by different names as seviyan kheer, vermicelli kheer or vermicelli payasam.
Here is how to make this delish sweet dish at home. Give a nice stir, turn off the flame and once the payasam attains normal temperature. Refrigerate it and serve it chilled. India is a treasure trove of age-old recipes, which boasts of our rich culinary culture. One such classic South Indian dessert recipe is Elaneer Payasam, which you can prepare with tender coconut flesh and coconut water. Pour milk and 3½ cups milk and ½ cup sugar.
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.
Or vice versa, boiled and then strained. Press porridge button and set the timer to 6 minutes. Once the Instant pot is done, it beeps wait for the pressure to release naturally for 6 minutes.
Payasam, also known as Kheer, is a pudding that originates from the Indian subcontinent. It has milk and sugar mixture boiled with a variety of ingredients. Some common examples are vermicelli, tapioca, millet, corn, and rice. The pudding is usually topped with cashews, almonds., pistachios, raisins, and desiccated coconut.
Recipe Card
If using jaggery powder, it can be added directly to the payasam without making a syrup. However the taste and flavour is not the same. Cook till the vermicelli is fully soft cooked. Keep stirring to prevent burning. There are various kinds of vermicelli available in the market made with different grains. Rice vermicelli, maida vermicelli, ragi, whole wheat & millet semiya are some kinds easily available.
All your dishes are coming out well. Thanks for the perfect measurement. Set the timer to 6 mins and position the steam release handle to sealing. If using raisins fry 10 raisins just for 30 seconds and remove to the plate. Add 12 to 15 cashew nuts and fry till lightly golden. I split the cashews and check before using.
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