Deepavali Sweets Recipes 2009 | Semiya Payasam

Deepavali (Diwali) 2009 is fast approaching. We plan to feature some exciting Deepavali recipes from around the world in this blog. So that you may try these Deepavali recipes for your family and friends.

Today, we feature a popular Indian sweet dish recipe that would be great for a Deepavali dessert dish. It is called the Semiya Payasam. This sweet dish is very popular during Deepavali in South India.

Deepavali in India is a perfect time of indulging in great fun, joy and laughter and also the ideal time for the Diwali recipes to take a center-stage. Deepavali is known to be a festival of sweets as the sweets form an integral part of any Deepavali food, no matter in what part of the country. Thus the majority of the Deepavali recipes revolve around Deepavali sweets and the best part about them are that these are very easy to prepare.

The Deepavali feasts should be seen as the best opportunities for impressing your friends and family members with your culinary skills. In fact the Deepavali sweets can be the best way of conveying your Deepavali greetings to your loved ones also.

Deepavali Sweet Recipes
Semiya Payasam
From South India




Ingredients

1/2 lt whole milk (I used skimmed)
1 cup roasted semiya/vermicelli
2-3 tbsps sago/sabhudana/saggu biyyam (optional)
1/2 - 3/4 cup sugar (adjust)
1 tsp cardamom pwd
10-12 cashewnuts
1 tbsp raisin
1 tbsp ghee

Method

1) Heat a pan, add a tbsp of ghee and toast the cashewnuts and raisins till golden brown. Remove from pan, keep aside.

2) In the same pan, add the vermicelli (if its not roasted vermicelli) and roast it for approx 4 mts till a nice aroma emanates the kitchen and it turns a light brown shade. Remove from pan and keep aside.

3) Take a cooking vessel, add the sago and three cups of water and cook for 5 mts, then add the roasted vermicelli and let it cook completely. Add sugar and milk and let it slowly simmer for another 7-8 mts, stirring it once in a while.

4) Add the cardamom pwd and toasted cashews and raisins. Serve warm or refrigerate until chilled. It tastes good both warm and chilled.


Try this Deepavali Recipe Today!
Semiya Payasam