Semiya Payasam with toasted bread – My kid’s favourite
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.
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
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.
