Saimya Payasam
I love eating sweets – the Indian ones that my mom made for us whenever I asked her. I do enjoy the occasional doughnut, a cupcake or the sugar loaded macchiatos from Starbucks. Whenever I wanted to eat something sweet, I would beg my mom to make halwa or payasam or chikki. Sometimes she obliged, if she didn’t I would do what everyone else did – go to my dad. Dad was a little bit more lenient in getting me what I wanted, well, not all the time, but most of the time he did. He was kind of a very giving dad that way. Mom tells me now that she misses making maida halwa for me, which I absolutely love. Last year when she was here, she made for me whatever I asked for or whatever she wanted to. I think I have mentioned it before but I will mention it again, I gained more weight postpregnancy than during my pregnancy.
My husband’s family doesn’t indulge in sweets much. VJ doesn’t like to eat too much, his mom is diabetic so she doesn’t eat much and my father-in-law doesn’t eat much either. But their home is always filled with sweets just for me, which is the sweetest thing that anyone has ever done for. Not just my in-laws, but their siblings do it too, and I’m so touched by that sweetest gesture. I LOVE sweets. I love my sugar, though recently not so much. I’ve maybe made sweets like once a year since our marriage. Even if I make it, VJ doesn’t finish it. When I make cakes, I have to give most of it away with my sister or brother in law so that they can enjoy it with their friends. So I don’t really make. But a few weeks ago, my friend invited me for a pooja so I decided to make some payasam. Mom’s payasam isn’t so thick but I didn’t want any falling out while transporting it. But Arlo loves it either way because he’s his mom’s son.
Ingredients
Milk – 1.5 liters
Saimya or Vermicelli – 1.25 cups (or 1/2 cup if you want it a bit thin)
Sugar – 1 cup
Almonds – a handful (slivered)
Cashews – a handful (slivered)
Raisins – a handful
Ghee – 2 tablespoons
Cardamom – 2 (optional)
How to make
Step 1: Boil milk and keep it aside.
Step 2: In a pan heat the two tablespoons of ghee, once it’s hot add the cashews, almonds, and raisins. Keep frying them until they are golden brown.
Step 3: Immediately add the vermicelli and fry it for a minute.
Step 4: Reduce the flame and slowly add the milk.
Step 5: Next add the sugar, and slowly stir it. Keep the flame on a low and keep stirring every two-three minutes. It takes about 15 minutes for the vermicelli to soften up.
Step 6: Serve it at the end of the meal as a dessert.
| Prep Time | 30 minutes |
| Cook Time | 15 minutes |
| Servings |
People
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- 1.5 liters Milk I used about a 1/2 gallon bottle for this.
- 1.25 cup Vermicelli 1/2 cup if you don't want it thick
- 1 cup Sugar
- 1/4 cup Almonds I used a handful and slivered them
- 1/4 cup Cashews I used a handful and chopped them
- 4 tablespoons Raisins I didn't have any, so I skipped these
- 2 tablespoons Ghee
- 2 Cardamom optional
Ingredients
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- Boil milk and keep it aside.
- In a pan heat the two tablespoons of ghee, once it's hot add the cashews, almonds, and raisins. Keep frying them until they are golden brown.
- Immediately add the vermicelli and fry it for a minute.
- Reduce the flame and slowly add the milk.
- Next add the sugar, and slowly stir it. Keep the flame on a low and keep stirring every two-three minutes. It takes about 15 minutes for the vermicelli to soften up.
- Serve it at the end of the meal as a dessert.
Tips:
- I used Roasted Vermicelli because the store was out of regular one.
- You can take the nuts and raisins out after frying and keep them aside and add them as garnish later.
- I do not like the taste of cardamom so I did not add it, but you can add it after adding the sugar.
- I added 2 strands of saffron to enhance the taste.
Love,
Po
