Ragi Semiya Payasam - My 30th guest post for Pepper, Chilli and Vanilla

I love to do guest posts. Somehow, it makes me feel nice that I get requests from some lovely bloggers who want me at their space. It has a feel-good factor to it. But more than that, the nerve-wrecking thought of what to make for them or post for them is another thing!

Today, I am pleased to be at Gloria's space - a chubby Mumbaikar with the zest for baking. Do check out her blog to see all those beautiful bakes that she dishes out day in and day out! I love her collection of buns and cakes that she keeps churning out every now and then.  I am especially enthralled by her Turtle Buns that are hiding among the long list of my “to-do”s.  I sincerely thank her for having this humble me around in her beautiful space.

I was really in a fix as to what to provide Gloria with. Being from the southern state of Kerala in India, I wanted to give something very close to what we make. Each state has their own way of making vermicelli kheer, and even each household has some small variations to them. I have already posted a quick version of making vermicelli payasam on my blog. Of late, in various shops, the availability of raagi (finger millet) vermicelli has been wide spread. During my last vacation, I had picked up a packet and bought along and it stayed hidden in my pantry for more than six months. Finally I converted it into payasam and well received it was! 

To read more and the recipe, do hop onto Gloria's space
 





Raagi (Finger Millet) Vermicelli Payasam/ Kheer/ Milk Dessert
Serves 10-12


Ingredients
1 tsp ghee
250 gm pack ragi semiya (finger millet vermicelli)
500 ml water
1 liter milk
1 tsp cardamom powder
A pinch nutmeg powder
500 ml thin coconut milk
1/2 cup sugar
1/2 tsp salt


For garnishing:
2 tbsp ghee
4 tbsp mixed nuts, chopped coarsely (I took cashews, almonds, pistas)
2 tbsp raisins


Method:


Heat ghee in a wide saucepan. Add the ragi semiya and roast well for around 5 minutes on low heat. Add the water and cook till the water is absorbed in by the semiya. Now add the milk, cardamom and nutmeg powders and cook till the milk comes to a rolling boil. Cook on low heat for 15 minutes, stirring occasionally. Add in the coconut milk and cook till it boils. The payasam will start to thicken. Add the sugar and salt and cook for a further 5 minutes. Switch off.


Heat ghee in a kadai. Fry the nuts and then puff up the raisins. Put into the payasam and mix well. Serve warm or cold!


Notes:


The payasam tends to thicken as it sits. Add boiling water till the correct consistency is reached. Do not add water and cook, otherwise the vermicelli may get all mashed up.

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