Semiya Payasam Andhra

Method

1. 1

   About Semiya Payasam Andhra: South India has an extraordinary tradition of crispy fried snacks kept in jars for weeks. Semiya Payasam Andhra is made from vermicelli payasam. Famous in All Andhra. Andhra vermicelli payasam — quick and beloved Especially made during Festivals.

2. 2

   Measure everything: Keep all ingredients measured and ready before starting.

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   Make dough: Combine main ingredient with 2 tablespoons sesame seeds, 1 teaspoon cumin seeds, 1/4 teaspoon asafoetida, 1 teaspoon red chilli powder, 1 tablespoon butter or ghee and salt. Add water gradually and knead to a smooth, firm dough.

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   Rest dough: Cover with a damp cloth and rest 15 minutes.

5. 5

   Heat oil: Pour oil into a deep pan to 8 cm depth. Heat on medium. A small piece of dough should rise to the surface in 3 to 4 seconds.

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   Shape: Shape as Sweet

7. 7

   Fry on medium heat: Add shaped pieces to oil. Medium heat only — high heat browns before inside is cooked.

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   Fry until done: Fry 3 to 5 minutes total, turning once, until evenly golden-brown. Reduced sizzling means it is ready.

9. 9

   Drain: Remove with slotted spoon and drain on paper towels. Will crisp further as it cools.

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    Cool completely: Let cool 20 to 30 minutes before storing.

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    Store: Store in an airtight jar at room temperature. Stays crispy for 2 to 3 weeks.