Semiya Payasam (Vermicelli Payasam)

Any sadhya(feast) is incomplete without a payasam. One of the most simple payasam is made out of semiya. Day before yesterday, when it started raining, I rushed to my kitchen and searched for some thing to fill my stomach. By chance happened to see the vermicelli in my shelf, aaahh, should i make uppma or payasam?? confused.. nah i will make payasam. mmmm :). Within 20 minutes done, woww "Payasam Ready". My hubby, back from work, saw this on dining table and his eyes wide open 'Oh u didnt give me a sign of this....hmmm.. give me some..i am too hungry!!!!!!'

Ingredients:
Semiya (Vermicelli) - 1/2 cup
Ghee - 3 t spoon (vermicelli) + 1 t spoon (frying garnishing items)
Milk - 2 1/2 cup
Water - 1 cup
Sugar - 3 table spoon
Condensed Milk - 2 table spoon
Cardamom - 6 nos
Almond - 7 nos
Cashew Nuts - 6 nos
Kishmish (Raisins) - 5 nos

Preparation:

1. Heat a deep wide opened vessel and add ghee and allow to melt.
2. Add semiya and fry till golden brown and transfer to a plate and keep it aside.
3. Add milk and water to the vessel and bring to boil.
4. Lower the flame and add the fried semiya and keep stirring until semiya becomes soft.
5. Add sugar and mix well.
6. Add condensed milk and stir it for 5 minutes.
7. Now transfer it to a bowl.
8. Heat a small pan and add 1 t spoon ghee.
9. Add raisins, almonds and cashew nuts and fry it until turns golden brown.
10. Garnish the payasam with the fried raisins, almonds, cashews and splitted cardamom.
11. Your delicious payasam is ready to serve.

Ambala Payasam (Ney Payasam)

Ingredients:
Raw Rice -  1/2 cup
Water - 1 1/2 cup
Jaggery - 1 cup (Melt jaggery with 1/2 cup of water)
Cardamom - 4 - 5
Ghee - 1/4 cup
Grated Coconut - 1/2 cup
Raisins - 5 to 6
Cashew nut - 5 to 6

Preparation:

1. Wash & clean the rice.
2. Take a pressure cooker and add rice with water and bring to boil.(Wait for 1 whistle)
3. Add melted jaggery to the cooked rice and stir it well. Cook over low flame.
4. Add ghee progressively to it.
5. Add grated coconut and mix it and cook for about 5minutes.
6. Heat a pan & add 1 t spoon ghee. Add raisins & cashew nuts and fry till it turns golden brown.
7. Garnish with roasted cashews & raisins.

Ney payasam reminds me my childhood days. On Saturday evenings we go to temple and just wait for this payasam & at that time I always think  how they make it. Time arrived for me that I could make this.

I saw this ney payasam in Sangeetha's site & thought of trying it in a simple way. Thanks to Sangeetha for posting ney payasam.