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

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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.