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Semiya Payasam Recipe | Vermicelli Kheer Recipe

Posted on December 31, 2015 Category: Diwali Recipes, Ganesh Chathurthi Recipes, Indian Dessert Recipes, Karthigai Deepam Recipes, Navaratri Recipes, Payasam / Kheer Recipes, Ugadi Festival Recipes

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Semiya Payasam Recipe / Vermicelli Kheer recipe is a sweet dessert made with simple ingredients. This is a staple recipe in most weddings and festivals. 2015 has been a great year for me as I have stepped into the blogging world. I want to start this new year 2016 with a sweet post – Semiya kheer. Stay tuned for interesting recipes in this upcoming year.

Check my other Payasam / Kheer recipes
Aval Payasam
Rava / Suji Payasam
Sago Kheer
Milk Kheer
Arisi Paruppu Payasam

Semiya Payasam Recipe

Semiya Payasam Recipe

 

Semiya Payasam Recipe

Semiya Payasam Recipe |  Vermicelli Kheer Recipe

Priya Santhamohan
Semiya Payasam Recipe / Vermicelli Kheer recipe is a sweet dessert made with simple ingredients. This is a staple recipe in most of the weddings and festivals.
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Dessert, Payasam / Kheer Recipes, Sweet
Cuisine South Indian
Servings 4 People
Calories

Equipment

  • Stovetop

Ingredients
  

  • ½ Cup Semiya / Vermicelli
  • 2 ½ cup Milk
  • 2 tbsp Condensed Milk Optional
  • ½ Cup Sugar
  • 5 to 6 Cashews
  • 5 to 6 Raisins
  • 2 crushed Elachi
  • Few strands Saffron Optional
  • 4 tsp Ghee Link for Homemade Ghee

Instructions
 

  • Heat ½ tsp of ghee in a kadai. Fry cashews, raisins and keep by side. Soak saffron strands in lukewarm milk.
  • In the same kadai, roast vermicelli until golden brown.
  • Take boiled milk in a vessel, add vermicelli and bring to boil, until the vermicelli turns soft and cooked.
  • Now add sugar and cook in medium flame till the payasam gets thickened. Then add 2 tbsp of condensed milk, elachi and cook for another 2 to 3 minutes.
  • Finally add fried cashews, raisins, saffron soaked in milk and give a stir. Switch off the flame.
    Yummy Vermicelli Kheer is ready to serve.

Notes

Tips for Vermicelli Kheer Recipe

1. You can cook the semiya in water also and the ratio of semiya and water is 1:4.
2. Adding saffron strands and condensed milk is optional for this Semiya Payasam Recipe. But both gives rich taste.
3. This vermicelli kheer thickens with time, so add little warm milk before serving.
4. Cooking semiya kheer in milk gives a creamy taste to the payasam.
Keyword Semiya Payasam Recipe, Vermicelli Kheer

Method for Semiya Payasam Recipe

1. Heat ½ tsp of ghee in a kadai. Fry cashews, raisins and keep by side. Soak saffron strands in lukewarm milk.
Semiya Payasam Recipe Step1
2. In the same kadai, roast vermicelli until golden brown.

Semiya Payasam Recipe Step2
3. Take boiled milk in a vessel, add vermicelli and bring to boil, until the vermicelli turns soft and cooked.

Semiya Payasam Recipe Step3
4. Now add sugar and cook on medium flame till the payasam gets thickened. Then add 2 tbsp of condensed milk, elachi, and cook for another 2 to 3 minutes.

Vermicelli Kheer Step4
5. Finally add fried cashews, raisins, saffron soaked in milk and give a stir. Switch off the flame.

Vermicelli Kheer Step5
Yummy Vermicelli Kheer recipe is ready to serve.

 

Vermicelli Kheer Recipe

Vermicelli Kheer Recipe

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Filed Under: Diwali Recipes, Ganesh Chathurthi Recipes, Indian Dessert Recipes, Karthigai Deepam Recipes, Navaratri Recipes, Payasam / Kheer Recipes, Ugadi Festival Recipes Tagged With: eid seviyan kheer recipe, jave ki kheer recipe, semiya kheer recipe, semiya paal payasam, Semiya paal payasam recipe, semiya payasam recipe with milkmaid, semiya payasam with condensed milk, semiya payasam with milkmaid, sevai ki kheer, seviyan kheer recipe, seviyan payasam, sewai kheer recipe, sewai ki kheer, vermicelli kheer recipe with condensed milk, vermicelli payasam

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Welcome to my blog www.asmallbite.com. Thanks for reading my blog! I hope you’re enjoying my recipes to make the taste forever. I am Priya Santhamohan, writer and photographer (with hubby’s help) of this blog. Read more…

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