Instant Semiya Payasam
Payasam is the one dish everyone waits for, and the one you never have time to stand over. This takes a spoon and a boil.
Roasted semiya, milk solids for body, powdered makhana to thicken it the slow way, and real Kashmiri saffron with cardamom already in the blend. No condensed milk, no separate roasting, no last-minute hunt for saffron strands.
How to make it
In a wide, thick-bottomed vessel, boil 1 litre of milk. Let it reduce to about two-thirds, then stir in the mix — roughly 10 heaped tablespoons for a litre, or 2 heaped spoons for a single cup.
Go easy on the quantity. The makhana keeps working as it cools, so the payasam will thicken further off the heat. Add more powder than you need and it will set too thick.
What's inside
Milk solids for a smooth texture, powdered sugar, roasted semiya, powdered makhana for thickening, Kashmiri saffron, cardamom.
Good to know
You need only milk. Sweetness and flavouring are already balanced in the pack — no sugar, saffron or elaichi to add separately. Scales down cleanly for a single cup, so it's just as easy on an ordinary Friday as on a festival one.
