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.


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

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


Thank you for your valuable feedback!