VIJAYA DASAMI SPECIAL - WHEAT PAYASAM

Ingredients:
Broken Wheat – 1 cup
Jaggery – 3/4 cup powdered or 6 or 7 pieces
Water - 4 cups
Milk – 4 cups
Cardamom Powder – 1 tsp
Ghee – 2 tbsp
Cashew Nuts – 6 nos
Raisins - few
Method:

• Heat Ghee in a frying pan, add Cashew Nuts, Raisins and fry till Cashews turn golden brown and keep it aside.
• Pressure cook the broken wheat with 4 cups of water up to 2 whistles.
• Pour the milk in a heavy bottomed pan and bring it to boil.
• Reduce the flame and add cooked cracked wheat and let this simmer for about 10 to 15 minutes. keep stirring every 2 to 3 minutes.
• Then add jaggery and stir this mixture and cook for about 10 minutes. or until it thickens up a little.
• Finally add fried cashews,raisins and cardamom powder.mix well.
• payasam ready.

Serve hot or chilled.

I have to say thanks to my friend Suganthi for sharing this recipe.

Semiya Payasam/Vermicelli Kheer

Ingredients:
Vermicelli/Semiya – 1 cup

Milk – 6 cups(I’ve use 2% fat milk here.You can use whole milk your choice.)

Sugar – 1 cup

Cashewnuts - 6 nos

Raisins – 10 nos

Cardamom pods – 3 nos ( crushed )

Ghee – 1 tbsp (for roasting,semiya, cashews & raisins)
Method :

• Heat 1 tbsp ghee in a pan and fry cashews & raisins and keep it aside.
• Heat ghee in a pan and roast the vermicelli till it gets a light brown color and keep it aside.
• Boil milk in a big vessel,and when it is fully boiled,slowly add the roasted vermicelli into it,stirring continuosly to prevent them from sticking.
• Let it come to a slow boil in medium heat.
• When the vermicelli is cooked,add the sugar and mix well.
• Now simmer it for 10 - 15 minutes or until it begins to thicken.
• Add crushed cardamom,mix well and switch off the stove.
• Add cashews and raisins to the payasam. Now Payasam is ready.
  Serve warm or chilled.