“Pachakam” means cooking in kerala and Pachakam.Com welcomes you to the magnificent world of easy and healthy Indian cooking with a probe into the fascinating Indian cooking recipes. Cooking is not just about making food but is an art of presenting your culinary skills to those who love food with a different flavor and Indian cooking, by no means is an exception.
Dessert made with milk and vermicelli
Published On: 10 Dec 2008
hindi: Cheeni / Shakkar
for more details, click the name of the ingredient
tamil: Ular Dhraakshai / Kaintha Thratchai / Karuppudraaksha
malayalam: Kismis / Unakku Munthiringa
telugu: Kisimiss / Yendu Dhraksha
kannada: Ona Drakshi / Vonadraakshe
hindi: Khishmish / Kash / Drax
Bengali: Kash / Kishmish
Gujarati: Lal Draksh / Kismis / Drax
Konkani: Khishmish / Suke Dhrakshi
Marathi: Bedane / Manuka
Tulu: Nungel Draakshe
malayalam: Elakkaya / Elakka
telugu: Yalakulu / Elaichi / Yaalakkaya / Yealak-Kayulu
kannada: Yalakki / Yelachi
hindi: Choti Elaichi
Bengali: Elach / Garate
Gujarati: Elcho / Elaychi
Konkani: Kalo Elu / Yelo
Marathi: Eachi / Masala Welchi / Veldoda / Velchi
Oriya: Aleicha / Gujuratie / Alaichi
Kashmiri: Aa / Lbuduaa
Urudu: Ilaychi / Elaisi
malayalam: Kumkumapoovu / Kesari
kannada: Kumnkuma Kesari / Kesari
Marathi: Keshar / Kesara
Punjabi: Kesar / Zafran
Transfer milk into a broad flat thick bottomed vessel.
Simmer when milk starts to boil, stirring occasionally, using a flat ladle.
When the milks gets thicker, after simmered to about 20 mins, crumble semiya into almost one inch pieces and add to it slowly, stirring all the time, carefully to avoid lumping up.
:- If you use regular semia which is not pre roasted, you may have to fry the semia in a little of ghee separately and keep aside.
Simmer the mixture again, thickening it to about 15-20 minutes, stirring all the time.
:- When sugar melts, the payasam turns a little watery. So it`s necessary that the payasam is thick just before adding sugar.
In this stage, the payasam should have reached almost its semi thick consistency and should Not be allowed to boil much as the payasam tends to turn `red` when the sugar content caramelises. Therefore simmer only for another 15 miutes, in the final stage.
Remove from fire.
Fry cashews till golden and sautT raisins, using ghee in a separate pan.
:- Use the same pan if you had fried the semiya earlier. I didn`t use raisins, as there are raisin haters in my home.
Stir in both into the payasam.
Add cardamom powder.
:- The payasam turns thicker when cools up and can be served hot or cold, sprinkled with saffron.
Italian Salad dressing with Pasta...
Spicy Peasant dish from the French Cuisine...
Saboon ari payasam also known as sago seed payasam is a easi...
Pumpkin kheer is a very popular traditional dessert.Thos is ...
Pineapple payasam is different from normal payasams.Pine app...
This is a traditional prelaration of paayasam in malabar sid...
Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
Sign up to receive email updates for New Recipes/Special Announcements