Print Friendly and PDF

Semiya Payasam | Vermicelli Kheer

Semiya | Vermicelli Payasam is my nephew's favourite Kheer! This is very tasty and very easy to make. Many SouthIndian occasions like weddings, puja or sadhis | festive spread, this payasam is prepared.

Semiya Payasam | Vermicelli Kheer

Ingredients:
4 tblsp Semiya | Vermicelli
500 ml Milk
50 gms Sugar
1/4 tsp Elaichi | Cardamom Powder
1/2 tsp Homemade Ghee | Clarified Butter
20 Raisins
10 Kaju | Cashew Nuts, halves

Method:
  • In a frying pan, heat ghee and roast kaju and raisins till the kaju is nice golden brown and raisins are puffed up. Take a slotted spoon and transfer the roasted kaju and raisin to a bowl.
  • In the same frying pan roast vernicelli till it changes colour evenly. Ensure the vermicelli does not get burnt. You need to saute it continuously. Transfer the roasted vermicelli to a plate.
  • In a thick bottomed vessel, add milk and roasted vermicelli. Keep this on low flame.
  • Stir this on and off, to ensure the vermicelli does not get stuck to the bottom.
  • Once the vermicelli is cooked, add sugar. Stir continuously till the sugar dissolves.
  • Let the Semiya Payasam boil for 5 minutes. Stir occasionally. Switch off the gas.
  • Mix elaichi powder and transfer to serving bowl.
  • Garnish with roasted Kaju and raisins.
  • Serve hot | cold.
I prefer Semiya Payasam when it is cold as then it thickens a bit and tastes even more yummy!

We have used:
1. MTR Vermicelli
2. Homemade Ghee | Clarified Butter

Share on Google Plus

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.
    Blogger Comment
    Facebook Comment

0 comments: