Semiya Payasam / Vermicelli Kheer

            

                  When was it that the parties in Kerala started serving exotic puddings and sophesticated desserts to entertain the sweet tooths? Not long, I guess. Because all the  childhood memories I have about parties were smeared with a delicious and impressive batter of payasam. It was the soul of a party, a celebration and a get together. Without a payasam, the 'salkarams' were never complete. In fact, two decades back, 'malayali' never knew a dessert other than payasam or its variations.

                    The small talks and chatters reverberates in my ear still though I was small and indifferent towards grown up talks. "Payasamundu.. Choodode kudicholoo" ("Payasam is ready.. Drink it while it is still hot") That is the host inviting the guests for a round of 'payasam' when they are preparing to leave. So they stay back to sip a warm cup of payasam and another round of gossips and small talks. And the 'salkaram becomes more lively again.

                     Semiya payasam is one of the simplest payasams from the myriad of payasams in Kerala cuisine. I prepare it often as it is Mr.KB's and junior's favourite. Junior KB asks,"Mom! why should you prepare rice,rottis and curries all the time? You could prepare payasam instead,right?" As I perspire to answer his question, I can hear myself, a little KB, nagging her poor mom with such unanswerable questions. As the elders in family, tease me saying I had the most notorious doubts of all my siblings, I guess the history repeats itself.. :)

Semiya Payasam Recipe:

Things you need:

3 cups full fat milk
1 cup of sugar or to taste
1/2 cup broken vermicelli / semiya
3 tbsp ghee/clarified butter
1/2 tsp cardamom powder/elakka podi
2 tbsp raisins
2 tbsp cashews
1/2 cup of condensed milk (optional)

Method:

Heat a heavy bottomed saucepan or 'Uruli'(a round brass vessel typical of Kerala) and add a tablespoon of ghee to it. Add the vermiselli to it and stir fry for a few minutes in medium heat until it turns golden brown. Now add the milk to it and bring to boil. Add sugar and stir well until dissolved. Cook on medium heat stirring continuosly until the vermicelli is tender and well cooked. Now add the condensed milk (if using), stir well and remove from heat. Add the cardamom powder to it and stir.
                 Heat a frying pan and add the remaining ghee to it. Add raisins and cashews and saute until they turn golden brown and the raisins puffed up. Garnish the payasam with this along with the ghee. Serve hot or cooled.

Gothambu Payasam / Whole wheat Payasam

           
        Payasam is an inevitable dessert in most of the south Indian homes especially if there are any sweet tooths in them. This dish is usually made with cereals or pulses cooked in milk or coconut milk sweetened with sugar or jaggery. They are mostly tempered with ghee or clarified butter. They are traditionally eaten in plantain leaves as such or mixed with papad. Gothambu payasam is made with whole husked wheat and is a rich dessert after vegetarian meal.

Here is the recipe..

Things you need:

Whole husked wheat / sooji wheat   -  250g
Jaggery                                            -  500g
Ghee / Clarified butter                      -  150g
Coconut milk                                   -  of two coconuts
Full fat milk                                      -  1 Lr
Cashew nut                                     -  150g
Raisins                                            -  150g
Cardamom, powdered                    -  50g
Dried ginger powder                       -  a pinch
Chiselled coconut pieces                 -  2 tsp

Method:

  Wash the husked wheat and cook well in a pressure cooker in low heat adding adequate water. Dissolve the jaggery by heating with half a glass of water and keep aside. In a wok or sauce pan mix 100 grams of ghee and the cooked wheat and add the dissolved jaggery staining through a sieve. Heat the wok and stir continuously in low heat. Mean while add the full fat milk and cook by stirring continuously. When it starts to thicken add the powdered cardamom. When the mixture thickens to the consistency of a pudding, add the  coconut milk and remove from heat just before it starts to boil. In a pan heat the remaining ghee and add the chiselled coconut pieces and saute until brown. Then add the cashew nuts and raisins and saute until brown. Add this to the payasam . Sprinkle with dried ginger powder and stir well. Serve hot or cold.

Recipe courtsey: Vanitha