Payasam is an integral part of any occasion and celebration. Every sumptuous meal always has a sweet ending with payasam. Semiya/ Vermicelli payasam is a very easy one to prepare at home. This payasam uses the same ingredients, yet, the process of preparing varies and this payasam tastes very different. Caramel is made from sugar and easy to make. However, Caramel preparation takes a lot of attention and patience. The key is to achieve a golden color and saucy texture. A few seconds in the time delay in caramel making will result in burnt caramel. I have also made caramelized nuts to garnish the payasam. This will make it much tastier. The light golden color of the payasam with the well-boiled Vermicelli and Sago with the crunchy caramelized nuts will make your taste buds want more of it. Try this payasam and enjoy it!
Ingredients
Instructions
- To make Caramelized nuts
- Heat a pan and add a teaspoon of sugar. Let it remain in low flame until sugar melts and caramelizes. Add chopped nuts to it. Spread to a parchment paper and crush them coarsely.
To make Caramel Payasam - Heat another pan and add 3 tablespoons of sugar to it. Let it melt in low flame to form a caramel.
- Add 500 ml of milk to it. Combine the milk with the caramel and let it boil.
- Add roasted Vermicelli / Semiya to the boiled milk. Let it cook for about 7 mins.
- Once the Semiya is half done, add the boiled Sago/ Javvarisi to it.
- Let the payasam cook for about 5 mins until it turns out creamy. Add cardamom powder at this stage.
- Switch off the stove and transfer to a serving bowl. Top off with caramelized nuts.
Notes
- I have used roasted vermicelli in this recipe. If you do not have one, rost vermicelli in a teaspoon of Ghee before adding to the milk.
- It is important to keep the flame in low while making the caramel. The high flame will result in the blackening of the caramel.
- If you do not like caramelised nuts, avoid it and roast the nuts in ghee and add to the payasam.