This is the traditional homemade vermicelli that tastes absolutely great with its creamy and nutty deliciousness.
Though this involves somewhat time consuming manual work, the result is worth all the efforts. The result of the efforts is literally in this semiyan pudding!
You can prepare the dough with just three ingredients and can easily roll out the gouli during the day as you sit in front of the TV watching your favourite serials! It's our duty to preserve these rich Indian cooking traditions.
And once you eat these gouli payasam, the machine made shemiya will feel like plastic - I am sorry but that is the truth.
Come and watch this fascinating gouli making process in this video:
Recipe video:
Ingredients :
For making gouli :
- Wheat flour - atta 1 cup
- Melted ghee 1 tablespoon
- Milk to mix the dough
For making payasam :
- Ghee 1 tablespoon
- Mixed dry fruits pieces 1 tablespoon
- Home made gouli semia 1 cup
- Milk 3 cups
- Jaggery a little less than one cup
- Elaichi powder 1 teaspoon
Procedure :
- Heat ghee in a thick bottomed kadai.
- Add cut dry fruits and fry to golden brown.
- Add the semiyan and fry till aromatic.
- Add one cup of milk and mix well.
- Cover the lid and cook over low heat till the semiyan turn soft. You may add some milk here if it's getting very thick.
- Once the gouli turns soft, add jaggery and mix well.
- Next add another two cups of milk and let it boil.
- As the payasam get thick and creamy, add the elaichi powder.
- Simmer over low heat just a little more and adjust the consistency of the payasam to your liking by adjusting the milk.
- Switch off the heat.
- Enjoy the creamy, nutty and delicious payasam with a spoon of ghee.
