My blog baby is 4 year old yesterday, and that’s a cause for celebration with some sweets. I had started this blog to keep a record of my recipes for my kids if they ever want to try later on in life. I never got a chance to learn from my mother, as she would say you have lots to study, and don’t want to spend your time in cooking. She was an amazing cook who did everything by her own without any fancy gadgets or maid. She always would ask what we want for breakfast, lunch and dinner. If you ask her I want to eat something, if doesn’t she does not have anything in hand, she will say wait a few minutes I will make it for you.
My husband is driving force behind the blog; he helps and encourages me in every way. And then my two little kids who patiently wait for mama to take pictures before they get to do the taste test.
Then YOU the readers, without you I won’t have the interest to continue to blog every week. I always respect the valuable time you spend to hang around and read the recipes as well as my personnel ramblings. You are my unknown friends who keep up with my daily routine. When you try the recipe and get back with feedback that moment will be an Oscar winning moment for me. Also those who like and share recipes in Facebook or pin it in Pinterest, it is like adding feathers in my cap. I have made a few good friends through my blog, and they are always with me in every step.
I don’t believe in numbers (just to put out a blog to increase the number of recipes), but do believe in quality. I have seen a small fast food stand in my hometown and he make only one dish, but it is tasty and makes a living out of it. There one quiet interesting thing happened yesterday, while opening the Facebook, I got a message from Ammini Chechi( Ammini Ramachandran, Cook book writer) that she had seen an article in a newspaper that may be of interest to me. It was an article in Hindu (Indian Newspaper) about the food and home cooking in my hometown, Trivandrum, India. I really like the part the she thought about me while reading the article, and that I am curious about learning new recipes and cuisine and culture.
I want to explore all cuisine if possible without leaving comfort of home. I want to continue my food journey this year too with your help. So please stick around and continue to encourage me through you comments, mail and messages. As a token of gratitude I am giving away a little present, that giveaway is running currently in my blog. So please accept and continue to shower your encouragement on me. I also need to arrange my recipe index, it another herculean task for me.
Coming to this recipe, Sabudana and semiya payasm, I made this a side with my boli/Sweet stuffed lentil flat bread. With Sabudana you need to take good care while cooking, otherwise they like you so much that entire thing will get into mushy and custard like you won’t see them separately. I like their transparent round shape, so want to keep that in payasam. When they are dry, tapioca peals are opaque once they cooked well they are transparent. First we need to soak them for about 20 minutes in water and then wash thoroughly until you remove the entire starchy particle that floating in it. Then it is cooked with water for another 20 minutes, and they form into transparent beautiful balls. Again wash these cooked tapioca pearls and drain them using a colander. While water is draining, cook semiya by first frying them in ghee and then add water and cook until it is done. Once semiya is cooked add milk, sugar and sabudana, and cook for 10 minutes or until the milk is reduced in it a bit. Finally add cardamom powder and ghee roasted cashew nuts and raisins.
It is delicious and beautiful too with small balls and tender thin vermicelli. My daughter said she like this milk pasta. So give it try, it is delicious.
Here comes the recipe.
Ingredients
- ¼ cup sabudana/Tapioca pearls
- ¼ cup Semiya/Vermicelli
- 4 ½ cup water
- 1 cup Milk( I used 2%)
- ¼ cup sugar
- 1 tablespoon ghee
- 2 no cardamom pods
- 8 no cashew
- 15 raisins
Instructions
- First soak the sabudana for 20 minutes with1 cup water and then wash well and remove all the starchy particles. Then cook the sabudana for another 20 minutes with 1 ½ cup of water until it becomes transparent. Wash once again with water and drain it in a colander.
- Heat 1 teaspoon ghee in sauce pot and add semiya and roast until they become golden color it takes about 2 minutes. To this add water and cook them for 15 minutes or until they are done. To this add milk, cooked sabudana and sugar and cook for another 10 minutes.
- In small sauce pot heat ghee and add cashew and raisins. Fry them till raisins become plums up and cashews become golden color. It takes about 1 minute in medium flame. Remove them and set aside.
- Add crushed cardamom and fried cashews and raisins. Enjoy warm or chill. I prefer to enjoy as warm.
Notes
Copyright ©2013 Zesty South Indian Kitchen by Swathi( Ambujom Saraswathy) All Rights Reserved
I am linking this delicious payasam to Favorite recipes: Payasam/Kheer at The Big sweet tooth
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This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.
sona says
sure i am terribly late to widh your anniversary...but still..better late than never. loved the payasam, Swathy..sure will give a try of soemthing like this and ofcourse, link it to your space as well. 🙂
Priya Anadakumar says
Lovely Swathi, happy blog anniversary... super yummy...
Hema says
Congrats Swathi, keep going girl..
bhawna says
Happy blog anniversary!!! payasam looks so yum...
Sangeetha says
yummy pudding (pasta) n filling dessert too!!!
elisabeth@foodandthrift says
Happy Blog Anniversary, Swathi! I had my 3rd B-anniversary a few months ago...just let it slip by not feeling up to announce it, and now I regret. Love your delicious, and creamy Payasam with the cashews (my fave nuts) raisins, and cardamom!
You have come a long way on your blog, and it is so nice to have your hubby to encourage and help you with your blog. Also your sweet little children to 'taste test'. Wishing you years of success and a fabulous cookbook from your blog!
Swathi says
Thanks Elisabeth you are one of my best friend. I always adore your comments and views.
janakidiary says
that looks delish! will try it sometime. from where i am, our version of that is halo-halo (mixed) fruits and we put shredded coconuts instead of vermicelli. Happy Anniversary and more power ! 🙂
Swathi says
I need that recipe once you make it, send to me. I love to try it, thanks.
maha says
both r my fav n ur cliks r tempting me more.
April @ The 21st Century Housewife says
I smiled when I read the part about your family waiting to eat the things you cook until after you take pictures. My family does that too!! Your Tapioca Pearls and Vermicelli Milk Pudding look beautiful - and so delicious too!
Huma says
Congrats Swathi. (a little late though)
Its really an achievement. You inspire many of us. Keep rocking.
Nagashree says
Congratulations on the 4th birthday and wishing you many more to come.
Yummy payasa, one of my favorite treats.
Ash-foodfashionparty says
Happy DIWALI!! CONGRATS on 4 years, that is a big achievement. You've got some lovely recipes here and looking forward to more from you.
Payasam looks so yummy.
Asmita says
Congrats on four years! The payasam looks delicious!
Meena Kumar says
Congrats on completing four years.You are really a dedicated blogger.
Yummy payasam .Been eyeing on those glasses for some time 🙂
Rekha says
Happy 4th blog anniversary Swathi and many more to come! The payasam looks delicious and its my favorite too.
Nithya says
Happy Blog Anniversary.. Tempting and yummy payasam
subha says
Nice, perfectly done. Amazing clicks.
Happys Cook says
yummy and my all time favorite payasam...
Simi says
As a child I never liked Semiya Payasam but now i loved it.
Divya shivaraman says
perfectly made...nothing will compromise our traditional sweet
Melgie says
Happy birthday to your blog.. and keep continue inspiring other people like me to cook. Thanks for wonderful messages on my blog.:)
Arthy shama says
Kheer looks awesome. My daughter will finish them in seconds 🙂
beena stephy says
Nice one swathi
shama says
delicious payasam
Rafeeda says
i love this combination of semiya and sago... always yummy!!! happy blogoversary, wish u many many more to come... 🙂
Kiran @ KiranTarun.com says
Happy Blogiversary!! And what a tasty milk pudding to celebrate. So true about churning out quality blog content 🙂
Shobana Vijay says
Who will say no to this puddng/ love it
Ezcookbook says
my ATF and easy to make payasam .... lovely clicks...
savitha says
Creamy payasam. Rohith loves it to the core.
Gayathri says
nice write up....congrats and happy b'day to your blog...payasam looks creamy and yummy
rebecca says
lovely recipe and thats so cool