Semiya Payasam with toasted bread – My kid’s favourite

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Semiya or Vermicelli or Sev is used for preparing a variety of dishes like Semiya Upma, payasam or kheer, etc. Today I tried Semiya Payasam with a different combination for breakfast since my daughter asked me to do so. I felt so happy when she finished her newly found breakfast combination in no time. Try this, you will also enjoy this.

Semiya Payasam with toasted bread

Ingredients:

  • Vermicelli or Semiya – 100 gms, broken into 1” pieces
  • Milk – 1 litre ( I used skimmed milk or half litre full cream milk with half litre water)
  • Sugar – 100 gms or to taste (can replace it with 1/2 tin of milkmaid)
  • Sago (Chavvary) – 1 tbsp
  • Cardamom seeds– 1/4 tsp (powdered)
  • Ghee – 1 tsp
  • Chopped nuts – 2 tbsp (almonds, pistachio, cashew nuts)

Method of Preparation:

  • Roast Vermicelli and Sago in 1 tsp ghee until it turns light brown
  • Cook roasted Vermicelli and sago in enough water until sago turns transparent
  • Strain the starched water and add lot cold water, it is done to avoid semiya to stick each other
  • Boil milk and keep aside
  • Heat a heavy bottomed sauce pan and sauté semiya and sugar together until sugar melts
  • Add milk slowly and stir well, bring to boil
  • If you want, can add more sugar or milkmaid at this stage
  • Add chopped nuts and cardamom powder, turn off stove and stir continuously for another 5 mins

Semiya Payasam with toasted bread

Bread toast:

  • Apply butter on both sides of the bread slices and fry on a heated tawa on moderate heat

Serve it with Semiya Payasam. It can be served as a dessert item after a full meal.

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