Semiya Payasam Recipe | Vermicelli Kheer | Payasam Recipe
Semiya payasam recipe is a simple sweet dessert. An Indian sweet porridge made with vermicelli or semiya, milk, ghee and sugar.
Ingredients
- 1 Cup Semiya/Vermicelli
- 4 Cups Milk
- 2 Cups Sugar
- 1 Tbsp Cashew Nuts
- 1 Tbsp Kismis/Raisins
- 1 Tsp Cardamom Powder
- 1 Tbsp Ghee
Instructions
- Heat ghee in a thick bottom kadai or pan.
- Fry cashew nuts and raisins till they turn light brown color. Keep them aside.
- Again heat the same kadai, and fry semiya till it turns into light brown color. Keep it aside.
- Boil milk in another pan. Let the milk thicken a bit.
- Once the milk reaches the boiling point add the milk to the above fried semiya and allow it to boil.
- Stirring ocassionally, cook the semiya till it becomes soft.
- Cook till the milk thickens more. It will attain a sligh creamy texture.
- Add sugar to the above vermicelli and mix it well.
- Allow this to boil for 5 minutes or until the sugar melts completely.
- Add crushed cardamom powder to it and again allow this boil for a minute.
- Add fried nuts to the payasam and mix well.
- Serve semiya payasam hot or chill, the way you want.
Notes
Do not over fry the semiya.
Boiling milk along with the semiya gives a nice texture and taste to the dish.
If adding jaggery, first boil the semiya, melt jaggery in a separate pan, add it and let the semiya cooks along with jaggery.
Switch off the flame and then add boiled milk. Do not let milk boil with jageery this would curdles the milk.