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Semiya Payasam
Semiya Payasam, an Indian dessert made with vermicelli, milk, and mango. Learn how to make this dessert with vermicelli and with no condensed milk.
Course
Dessert
Cuisine
Indian
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
4
servings
Calories
538
kcal
Author
Sujatha Muralidhar
Ingredients
1
tablespoon
ghee
/clarified butter
¼
cup
cashew nut
¼
cup
raisin
11/5
cup
water
½
cup
tapiaco pearls
/sago
½
cup
vermicelli
roasted
¼
cup
semolina
roasted- sooji / rava
2
cups
whole milk
or as required
1
cup
sugar
1
cup
mango pulp
6
strands
saffron
Instructions
Over medium heat, dry roast semolina until it turns golden brown in color. Remove it from the pan.
In the same pan, add a teaspoon of ghee followed by cashew nuts and raisin.
Over low heat, continue fry until it turns golden brown. Set aside.
Keep saucepan and add 11/5 cup of water. Add sago and bring it to boil in the medium heat.
Cook it until soft.
Add roasted vermicelli, semolina and continue to cook until both the ingredients are completely got cooked.
To the same pan, add whole milk, sugar, and mango pulp.
Simmer the flame, stir well and cook for about 5 minutes. Be cautious as milk can spills while boiling.
Finally, add roasted cashew nuts and raisins. For decorations, add few strands of saffron. But adding saffrons are optional
Serve hot or cold.
Nutrition
Calories:
538
kcal
|
Carbohydrates:
109
g
|
Protein:
8
g
|
Fat:
8
g
|
Saturated Fat:
2
g
|
Cholesterol:
12
mg
|
Sodium:
97
mg
|
Potassium:
353
mg
|
Fiber:
3
g
|
Sugar:
68
g
|
Vitamin A:
1615
IU
|
Vitamin C:
10.6
mg
|
Calcium:
153
mg
|
Iron:
9.3
mg