Semiya Payasam Tartlets | How to make Semiya Payasam Tartlets

By Femina Shiraz  |  3rd Jul 2017  |  
4 from 1 review Rate It!
  • Semiya Payasam Tartlets, How to make Semiya Payasam Tartlets
Semiya Payasam Tartletsby Femina Shiraz
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About Semiya Payasam Tartlets Recipe

Semiya payasam is presented in a new fusion avatar as semiya payasam tartlets. These tartlets have perfect pastry bases with a rich and creamy semiya payasam filling. The delicious semiya strands cooked in creamy milk and cardamom, and finally sprinkled upon by the dry fruits fried in desi ghee, is a delicious dessert.

Semiya Payasam Tartlets is an authentic dish which is perfect to serve on all occasions. The Semiya Payasam Tartlets is delicious and has an amazing aroma. Semiya Payasam Tartlets by Femina Shiraz will help you to prepare the perfect Semiya Payasam Tartlets in your kitchen at home. Semiya Payasam Tartlets needs 30 minutes for the preparation and 30 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Semiya Payasam Tartlets. This makes it easy to learn how to make the delicious Semiya Payasam Tartlets. In case you have any questions on how to make the Semiya Payasam Tartlets you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Femina Shiraz. Semiya Payasam Tartlets will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Semiya Payasam Tartlets

Ingredients to make Semiya Payasam Tartlets

  • Vermicelli (seviya/semiya) Roasted 1/2 cup
  • Milk 500 ml milk
  • sugar 1/2 cup
  • Condensed milk 100 g
  • cardamom (Crushed) 3 pods
  • cashewnuts (Sliced) 1 tbsp
  • almonds (Sliced) 1 tbsp
  • raisins 1 tbsp
  • pistachio (Sliced, for garnish) 1 tbsp
  • ghee 3 tbsp
  • salt 1/4 tsp
  • For Pastry Base (Tartlet cases):
  • all purpose flour 1 cup
  • Cold butter 1/2 cup
  • sugar 1/4 cup
  • salt 1/4 tsp
  • Cold water 1-2 tbsp
  • egg 1

How to make Semiya Payasam Tartlets

  1. For preparing the pastry dough:
  2. In a bowl, mix together the all purpose flour, salt and sugar.
  3. Add in the cold butter and mix with clean fingers, until they form coarse crumbs.
  4. Add the beaten egg and 1-2 tbsp of cold water.
  5. Knead to form a dough. Do not over mix.
  6. For preparing the semiya payasam filling:
  7. Heat ghee in a pan.
  8. Fry the dry fruits. I usually add the raisins first. When they begin to plump up, add in the cashew nuts and almonds. Roast until they turn golden brown in color.
  9. Once done, take them out and keep them aside.
  10. To the same pan, add the milk and boil.
  11. Once it starts to boil, add in the sugar and vermicelli and cook covered for about 10-15 minutes.
  12. Open the pan and add a pinch of salt and the crushed cardamoms.
  13. Add in the condensed milk and mix well.
  14. Cook for a couple of minutes until you get a thicker consistentcy than the usual semiya payasam. Because we don't want the filling to ooze out much from inside the tartlets.
  15. Add in the fried dry fruits and mix.
  16. Switch the flame off.
  17. Allow to cool completely.
  18. Allow to cool completely.
  19. Baking and assembling:
  20. After an hour of preparing the dough, take it out of the refrigerator and allow to rest in room temperature for a couple of minutes.
  21. Dust the work surface generously with flour.
  22. Roll the dough out to a thickness of about 1/8 inches.
  23. Using cookie cutters/or any sharp round mold, cut out circular disks of the rolled out dough.
  24. Lay them on the Tartlet cases.
  25. Press gently and prick twice the base of the tartlets with fork.
  26. Place small circular pieces of parchment paper on the tartlet dough.
  27. Place 1-2 tbsp of lentils for blind baking. Blind baking is a method of pre-baking done to ensure that the crust doesn't become soggy once it is filled with wet filling. It also helps the crust to retain its shape (Wikipedia).
  28. Preheat the oven to 190 degree centigrade.
  29. Blind bake the tartlets for 10 minutes, or until the edges just begin to turn light brown. Do not overbake as we will bake them again with the filling.
  30. Allow them to cool.
  31. Fill in 3/4 the of the tartlet cases with the prepared semiya payasam.
  32. Preheat the oven to 180 degree centigrade.
  33. Bake the tartlets for another 10 minutes.
  34. Garnish with pistachios. Relish these little wonders filled with the sweet Indian flavors.

Reviews for Semiya Payasam Tartlets (1)

Tripti Bhatiaa year ago

Looks great!

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