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 payasam. 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

Recipe Cuisine: South Indian | Recipe Category: Dessert / Sweet
Preparation + Cook Time : 30 Mins | Serves : 4

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Ingredients

• Semiya / Vermicelli  – ½ cup
• Milk – 2 ½ cup
• Condensed Milk – 2 tblsp (optional)
• Sugar – ½ cup
• Cashew nuts – 5 to 6
• Raisins – 5 to 6
• Elachi – 2 (crushed)
• Saffron – Few strands (optional)
• Ghee – 4 tsp

Method

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.

 

Tips

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 payasam thickens with time so add little warm milk before serving.
4. Cooking semiya in milk gives a creamy taste to the payasam.

Vermicelli Kheer