Payasam is a traditional South Indian dessert often served during festivals and special occasions, including Onam. There are different varieties of payasam, but one of the most popular ones served during Onam is "Semiya Payasam," also known as “Vermicelli Payasam” It is a creamy and delicious Vermicelli pudding made with vermicelli, sugar, and sometimes flavored with cardamom and garnished with nuts. Today we will see how to make payasam in Avias triply kadai

Here's the recipe for Vermicelli Payasam:

Ingredients
- 1 cup Vermicelli (washed and soaked in water for 30 minutes)
- 1 liter whole milk
- 1 cup sugar (adjust to taste)
- 4-5 green cardamom pods (seeds removed and ground into a fine powder)
- A pinch of saffron strands (optional, soaked in 2 tbsp warm milk)
- 2-3 tbsp ghee (clarified butter)
- Assorted nuts (almonds, cashews, raisins) for garnishing
- A pinch of salt.

Instructions:

1. In a large heavy-bottomed pan or pot, heat the ghee over medium heat. Add vermicelli in the kadai and roast it gently in the ghee for a few minutes until it becomes fragrant. be careful not to break it while roasting.

2. Pour the whole milk into the pan with the rice and bring it to a boil. Stir occasionally to prevent the vermicelli from sticking to the bottom of the pan.

3. Once the milk comes to a boil, reduce the heat to low and let it simmer. Stir frequently to prevent the rice from sticking and the milk from boiling over. Cook until the vermicelli becomes soft and the payasam starts to thicken. It may take around 15-20 minutes. As this kadai spread heat evenly

4. While the payasam is simmering, you can prepare the saffron milk (if using). Soak a pinch of saffron strands in 2 tablespoons of warm milk and set it aside. This will enhance the flavor and give a beautiful color to the payasam.

5. Once the vermicelli is fully cooked and the payasam has thickened to the desired consistency, add the sugar and stir well. Let it cook for a few more minutes until the sugar dissolves completely. 

6. Now, add the ground cardamom powder and the saffron milk (if using). Stir well to combine and continue simmering for another 5 minutes, allowing the flavors to melt.

7. Turn off the heat, and the payasam is ready! You can serve it warm or chilled, according to your preference.

8. For garnishing, heat a teaspoon of ghee in a small pan and roast the assorted nuts and raisins until they turn golden brown. Sprinkle the roasted nuts and raisins over the payasam before serving.

Enjoy the delicious and creamy Semiya Payasam as a delightful dessert to celebrate the festival of Onam!

In the spirit of preserving this culinary heritage, the use of avias riara triply kadai  a traditional Indian cooking vessel, adds an authentic touch to the preparation of Payasam. The process of making Payasam in a kadai not only enhances its taste but also connects us to our roots, reminding us of the rich cultural tapestry of India. As the delectable aroma fills the air and the sweet milk and rice concoction simmers in the kadai, we are taken on a sensory journey through time, celebrating the flavors that have withstood the test of time and continue to bring joy and comfort to generations.