Today I wanted to experiment with various things we already have at home not following any recipes or purchasing any more ingredients.. I had thin Vermicelli, whole cream milk, condensed milk and some dry fruits..But didn't want to make the usual Semia Payasam which is familiar to everyone..So thought of a plan to turn it out into a more exotic dessert by simply experimenting with these few ingredients..And believe me it turned out into a real success.. Heres what I did using the following ingredients and their measurements.
For the syrup
For The Base
- Mix sugar and water in a sauce pan and boil it to make a semi thick syrup..Cool and add rose water. Mix well and keep aside in the refrigerator to chill.
- Meanwhile mix milk, condensed milk and bread crumbs and stirring continuously boil it till it reaches a semi thick milk sauce.( see the pic) .It should slightly coat the spoon you use for stirring...Cool and add cardamom powder ( of 5 cardamoms )..Keep refrigerated to chill this also well..
- Now heat ghee in a pan and fry the semia till brown.. Take care not to burn...switch off the flame and add the flaked nuts to it and mix well..Now spread the semia mixture in a pie dish...Now spread the semia mixture in a pie dish...
- pour the cold sugar syrup all over it..refrigerate it for sometime till it has chilled well.Just before serving time, pour the chilled milk sauce over the chilled semia-syrup base .sprinkle some more flaked almonds and pistas to decorate
- Spoon into individual serving dishes and use.Believe me it is really luscious..
- Tips:-.. Assembling the layers only after they are separately chilled,is to restore the crispness of the semia base.If you pour the milk sauce over the base while its still hot, the semia will get cooked and it will lose its crispy crunchy texture.
- If the thin semia that I have used here is not available try to get the thinnest one available in the market..The one I used is as thin as a thread.