Picture this: You’re reading besides a rainy window backdrop and enjoying the monsoon weather. But it feels like something is missing? What can it be? A bowl of piping hot, payasam, of course! It’s the only true antidote to this gloomy weather and the perfect accompaniment to a lazy evening.
Yes, we know your mind must have automatically veered towards a whole list of monsoon-friendly delicacies, but trust us, there’s no better way to welcome the rains than with some rich & creamy payasam. There is a comfort in knowing that a few ingredients can come together and make something magical as this monsoon treat (not that it’s only eaten during monsoon, mind you).
But, there’s even more comfort in knowing that this magical treat has a magical ingredient that won’t make you pile on the pounds- I’m lite. The joy of holding a comforting bowl of payasam and lapping it up, all the while knowing that you are opting for 50% less calories thanks to I’m lite makes it all the more, worth the while.
Homemade Semiya Payasam Recipe
Ingredients:
- 1/2 cup Vermicelli
- 1/3 cup Sugar (Use half the quantity with I’m lite– 2 tbsp + 2 tsp)
- 2 1/2 cups Whole Milk, boiled & cooled to room temperature
- 3 Cardamom, powdered
- 2 pinch Nutmeg, grated
- 10-12 Cashew Nuts, halved
- 5-7 Raisins
- 2 tsp Ghee
- 1 pinch Salt
- 3/4 cup Water
- 1 pinch of Saffron Strands
Steps:
- Heat a pan with 1 teaspoon ghee. Let it melt, add cashew nuts, & roast till the nuts are golden brown.
- Drain the nuts & transfer to a bowl & set aside.
- Add the raisins & roast till they puff up, taking care not to burn them.
- Drain & transfer to the same bowl & set aside.
- Add semiya to the pan, 1 teaspoon ghee & roast the semiya by tossing frequently over low flame till it turns golden brown.
- Transfer to a separate bowl & set it aside.
- Add water to the pan & let it come to a boil.
- Add roasted semiya, mix & let it cook over low flame till soft.
- Add I’m lite & stir till it gets dissolved in the heat itself.
- Add milk, cardamom powder, nutmeg, salt, mix well & let it come to a boil.
- Cook for 2-3 mins over low flame & switch off the stove.
- Add roasted cashew nuts, raisins, saffron strands & mix well.
- Serve in individual bowls, either hot or warm.
- If you wish to serve this cold, after it cools down to room temperature, refrigerate for 1-2 hours prior to serving.
While monsoon brings a host of opportunities to binge on fried savouries, very less people give credit to desserts for making the season even more exciting. Now, you can show them better. Opt to make this healthy payasam with I’m lite, which is a perfect blend of sugar and stevia and gives you the taste, look and sweetness of sugar. This delectable delight, made healthy with I’m lite, will not only tickle your taste buds, but leave you craving for more!!!