Meena's Taste Mantra

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.

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

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.