Vermicelli Paal Payasam Recipe/ Semiya Paal Payasam Recipe / Vermicelli Payasam Recipe

updated pic-6/17/13

           This is my Guest Post for Kalyani(Mom Chef) of Sizzling Tastebuds. I was so excited and delighted when Kalyani asked me to share a recipe for her guest post series. Thank you Kalyani for me giving such a wonderful opportunity. Its really more exciting to see our own recipe/post on other blog in guest post form. I feel so honored to featured on her space with a special notes. Once again thank you so much.
Keeping the festival season in mind I decided to share my family favorite sweet recipe "Vermicelli Paal Payasam".  I make this often for all special occasions. Very simple and delicious recipe too.

Ingredients

1. Milk 4 cups(i used low fat milk)
2. Vermicelli 1/2 cup
3. Sugar 1/2 cup
4. Cardamom 4 pods(crushed)
5. Saffron 2 strands or yellow color a small pinch
6. Raisins       2 tbsp or to taste
7. Cashew nuts    3 tbsp or to taste
8. Fresh coconut pieces    1-2 tbsp (finely chopped)
9. Ghee/oil     2-3 tsp

To dry roast and grind (this is optional, for extra rich taste & flavor)

10. Cashew nuts 6 no.s 
11. Pistachio/Almonds 4 no.s ( i used pistachios)

We love Payasam with Dal vada or Medhu Vada. I like to eat vada dipped in payasam, truly divine!! Try it :)

Method

• First dry roast cahsew and pista in a pan for a minute and then grind it to a fine coarse powder and keep aside.
• Heat ghee/oil and cashew nuts, chopped coconut pieces and roast till golden brown and transfer to a plate and add raisins and roast and transfer to the same plate and keep aside.
• Now to the same pan add 1/2 cup of vermicelli till golden brown and keep aside.
• Add 4 cups of milk in a nonstick/heavy bottomed vessel and bring to boil.
• Once it starts boiling  add roasted vermicelli and stir well. Saffron or color powder can be added at this stage.
• Allow to cook for 3-4 minutes, vermicelli should not get cooked completely 3/4th or little more is enough. If you cook vermicelli completely then your payasam will be sticky and turn to kanji.
• After that add sugar and stir well, cook till sugar dissolves completely and raw smell leaves.
• Then add cardamom powder mix and add ground nuts powder(if using) and stir well.
• Again bring to boil in medium heat once starts boiling then remove from the stove and keep aside.
• Lastly add add roasted nuts, coconut & raisins.
• That's it...Delicious and Yummy Vermicelli Paal Payasam is ready to serve.
• Serve hot or chilled. Both taste awesome with some Hot vadas.

Notes:
In the updated pic, the payasam was made without using the roasted nuts powder & added roasted coconut pieces for garnishing.
If ur payasam thickens then add milk and adjust to desired consistency.
If u feel ur payasam to be thin then add nuts powder or milk powder to get rich and creamy payasam.