Today is the new year according to the Tamil Calendar. As a part of that, usually, my mum makes a variety of lip-smacking dishes to welcome in the new year. It's been almost 10 years since I last experienced that at home.
Yesterday, as I was chatting with her, she gave a brief description of how to make Semiya (Vermicelli) Paal (milk) Payasam (pudding).
So today, as I woke up, I decided to make the same. Even for an amateur cook like me, this dessert is incredibly simple to make, with 5 ingredients. So, without further ado, here's the recipe:
| Name | Quantity |
|---|---|
| Vermicelli | 1 Cup |
| Whole Milk | 2 Cup |
| Ghee | 3 tbsp |
| Cardamom Pods | 1/3 cup |
| Sugar | 1/2 cup |
| Cashewnuts | 10 |
Instructions:
- Heat 1 tbsp ghee, and roast cashewnut seeds in the ghee till golden brown. Set aside.
- Heat the remaining ghee, and roast the vermicelli in it till golden brown.
- Add in the milk, bring it to a boil on medium heat, then simmer and boil for 15 minutes. Keep stirring periodically to avoid boil-over.
- Muddle cardamom pods with a little sugar in a mortar and pestle and add to the milk.
- Add in sugar. Stir in and cook for an additional 3 minutes.
- Top with the cashewnuts. Serve hot or cold.
This has the added benefit of leaving the house smelling like cooked ghee, which is AWESOME!!!!
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