Thursday, December 17, 2009

Semiya Payasam: Vermicelli Dessert



We were not great fans of  Semiya Payasam while growing up. This simple sweet dish  once in a while, savoured in moderation with diverse flavours truly sweetens up the moment: Crushed cashews, pista, almonds and flavours of rosewater and wisps of crimson petals from North India....& cardamom, fried coconut slivers,  and beautiful golden half moons of cashew adorning the South Indian bowls...
As prasadam today and later my contribution to the Christmas Party.

3 comments:

  1. Payasam looks divine! Your post reminds me that it is long since I made this.

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  2. Looks wonderful - you have a very nice space here too QM. (stand for Question Mark!)

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