Butterscotch Vermicelli Payasam (Semiya)

 

Ingredients

Semiya or vermicelli, ¾ cup

Brown sugar, ½ cup

Saffron, a few strands

Milk, 700 ml 

Water, 1 cup + 300 ml

Sago, 3 tbs

Ghee, 3 tbs

Cashews, 15 nos.

Raisins, 12 nos. or as needed

Butter, ½ tbs

Cardamom powder, 1 tsp

Preparation

• Soak the saffron in 2 tablespoons of lightly heated milk and set aside
• Heat 1 cup of water in a saucepan.
• Wash the sago and add to the boiling water. Stir continuously for two minutes and set aside when done. Stir occasionally while it cools, to avoid sticking.
• Heat ghee in a thick bottomed pan. Add cashews and roast until golden then transfer to a plate.
• Add raisins and sauté until it plumps up and set aside, along with cashews.
• Add vermicelli to the same pan and roast over a low flame until the aroma rises or color changes. Do not brown.
• Then add 350 ml of milk and water.
• Keep stirring the payasam for five minutes over medium flame and then switch off.
• Heat ¼ cup sugar in a thick bottomed pan, stirring continuously.
• Once the sugar melts and turns golden, immediately add butter and stir continuously until the butter completely dissolves. The butterscotch should be light golden.
• Add this butterscotch to the payasam and switch on the flame.
• Stir until the butterscotch is well combined.
• Add sago and the remaining milk; stir for one minute.
• Add sugar and cook the payasam for five to six minutes, while stirring continuously.
• Mix in cardamom powder and saffron milk.
• Switch off the flame and garnish with roasted nuts and raisins. The consistency need not be too thick, as it thickens when cooled. If you prefer a loose payasam, you can add a little more hot milk once the payasam cools. 

Your rich and delicious payasam is ready. Please share and comment, thank you 😊