Back in India my Mother in Law cooks very special dishes for Kirthigai which is the auspicious day for worshiping Lord Muruga and it is celebrated in a grand manner at our place. She used to make atleast 6 dishes for offering to the lord. All of us would eagerly wait for her to finish the pooja and just jump into the dining room for the wonderful lunch. So as I mentioned in my previous posts I have planned to celebrate all the festivals celebrated in our household without fail. I made this Pal Payasam for last Kirthigai and enjoyed every spoon of it !!!
Pal payasam is the most easiest prasadham as we can make it in a jiffy. We can make it rich by adding a lot of nuts, saffron etc. This version is the most simplest with just the cashews. This is also prepared for full fledged South Indian Lunches. I just get reminded of the feast we used to have in the Thalai Vazhayilai (Plantain Leaf). With all sweet memories here I'm with the simple and homey Pal Payasam.
Milk - 5 cups
Vermicelli/Semiya - 1 cup
Sugar - 1 cup
Cardamom Pods - 5 no
Ghee - 1 tsp
Cashews - 10 no
- If you are using unroasted semiya, Add 1 tsp ghee to a kadai and roast in medium flame until it turns golden brown.
- Add little ghee and fry the cashews until it turns golden brown. Keep aside.
- Grind the cardamom with little sugar in a mixer to make a coarse powder.
- Add milk to a heavy bottomed pan and bring it to boil.
- When milk starts to boil add the sugar and mix well until the sugar is dissolved
- Add the roasted semiya and allow it to cook for about 5 -6 minutes.
- When the semiya is cooked add the cardamom powder, fried cashews along with the ghee and stir for additional 2 minutes.
- Serve Warm.
- Adjust sugar level accordingly
- Using roasted semiya saves atleast 10 min of the cooking time.
- After 1 -2 hours all the milk might be absorbed by the semiya. In that case add little milk and sugar and boil it for about 2 minutes before serving.
- Use nuts and other garnishing of your choice to make it more richer.
Sending this Friday Special to the Vegetarian Foodie Friday # 17