Vermicelli/ Semiya Payasam is one of the prasadam prepared during Varalaxmi vratham, Ganesh Chaturi, Durga puja etc. It is also prepared during festivals like Ugadi, Sankranti etc.
Today I am posting Bellam Semiya Senaga Pappu Payasam which is prepared using vermicelli/semiya, channa dal/senaga pappu, jaggery/bellam, milk and dry fruits. It is usually prepared in Andhra Pradesh and Telangana.
Ingredients:
Vermicelli / Semiya 1 cup
Channa dal/ Senaga pappu 1/2 cup
Milk (boiled) 2 cups
Cashewnuts 10
Raisins 10
Ghee 2 tbsp
For jaggery syrup:
Jaggery 1 cup
Water 1/2 cup
Method:
- In a vessel heat jaggery and water till the jaggery completely dissolves. Cool and strain for any impurities. Keep it aside.
- Soak channa dal/ senaga pappu for 2 hours. Pressure cook channa dal with 1 cup of water. Allow 1st whistle and low the flame and cook for 10 minutes. Put off the flame.
- In a pan heat ghee. Add cashewnuts and fry them. Keep it aside.
- In the same pan add raisins and fry them. Keep it aside
- Now add vermicelli to the ghee and fry them till light brown in colour.
- Add cooked dal with its water and mix well.
- Add jaggery syrup to it and mix well. Allow it to boil and then reduce the flame to low and cook for 2 – 3 minutes.
- Now add the boiled and cooled milk (at room temperature) to it. Keep stirring. Once the payasam is boiled. Put off the flame. Get down the pan immediately. So that the payasam does not crudle.
- Garnish the payasam with cashew nuts and raisins.
Tasty Ballem Semiya Senaga Pappu Payasam is ready.
Note:
- U can increase or decrease sweetness of payasam according to ur preference.
- If payasam is thick you can add little warm milk and make it thin.
Do refer for more Payasam recipes:
SENAGA PAPPU SAGGUBIYYAM PAYASAM
