Name: Semiya Payasam Recipe | Vermicelli Kheer Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
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

0
0
116
0
0
0
116shares

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 | 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.

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 on medium flame till the payasam gets thickened. Then add 2 tbsp 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 recipe is ready to serve.