Semiya Payasom

Last week it was Onam and I was like should I make a huge Onam Sadya ( in our case it was Dinner) as Traditionally back at home it is all vegetarian dishes.
The reason I was reluctant was because first of all I don't get all the Indian vegetables and secondly if I make all veggie Sadya and ask my in laws etc they would not enjoy.
So in the end I decided to celebrate Onam but then with dishes everybody will love.
So there were few Veg and few Non Veg dishes.

When it came to dessert I gave the choice to Hans and Shyama and they said they would love to have Semiya payasom.



So the day before the Onam I was slaving in the kitchen for few hours as I wanted to make most of the dishes and keep in the fridge so that I won't have too much work on the day it self.
But it is always a pleasure to prepare all these dishes especially if they love the food you have prepared which all of them did anyway.
And also had the plus point of getting all the oh and wow when the thali plates were brought to the dinning table.
Traditionally they are served in banana leaves back home but from were can i get them here :-)



So here goes the payasam recipe courtsey to my eldest sis :-)

I cup Vermecelli ( broken into small pieces) in India we use and here i ised too the vermecelli you get for making this dessert)
Milk 1 cup
Water 1/2 cup
Ghee/ Butter 2 tbsp ( I used butter)
200 ml sweet condensed milk, ( I am just giving the measurement, but i didn't measure it, i just poured and then tasted it and if it was not sweet I added more, depends on your taste)
Raisins 15 to 20
Cashewnuts 15 to 20
Cardamom powder 1/4 sp
Pinch of salt

Heat the ghee / Butter and fry the raisins and cashewnuts, remove and drain in a kitchen paper.
In the same pan roast the vermecelli till it turns to light golden colour and ramove it to a plate.
In a pan add the milk and water when it boils add the fried vermicelli, cook it, mine only took few minutes and if you think there is not enough liquid add more milk.
You must stir it continiously so that it doesn't stick to the pan. When the vermicelli is cooked add the condensed milk and give it a stir. Add the cardamom powder , the nuts and the raisins,remove  from the heat.
You can serve this hot or at room temperature. I love it it room temperature.