Semiya Payasam Recipe / Vermicelli Kheer is a sweet dessert made with simple ingredients. This is a staple recipe in most of the 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.
Wish you all a happy, healthy and prosperous new year 2016
Semiya Payasam Recipe
Semiya Payasam Recipe / Vermicelli Kheer is a sweet dessert made with simple ingredients. This is a staple recipe in most of the weddings and festivals.
- 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
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 tblsp 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.
Tips for Vermicelli Kheer
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.
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.
2. In the same kadai, roast vermicelli until golden brown.
3. Take boiled milk in a vessel, add vermicelli and bring to boil, until the vermicelli turns soft and cooked.
4. Now add sugar and cook in medium flame till the payasam gets thickened. Then add 2 tblsp of condensed milk, elachi and cook for another 2 to 3 minutes.
5. Finally add fried cashews, raisins, saffron soaked in milk and give a stir. Switch off the flame.
Yummy Vermicelli Kheer is ready to serve.
Vermicelli Kheer
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.
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