SEMIYA PAYASAM/VERMICELLI KHEER
Usually all of us make kheer/payasam for any festive occasion and the one i made was no exception.I was on a break from blogging for a while and this one i made for my daughter’s birthday though it’s 2 months back posting now only. She likes this very much and every year i make this for her special day.This is a easy and basic recipe but believe me is really tasty and kids will love it for sure.The key here is get the vermicelli perfectly cooked and that’s it.Now over to the recipe….
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| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
cup
|
- 1 cup Semiya / Vermicelli
- 3 cups milk Boiled
- 1 cup sugar
- 1/2 tsp cardamom powder
- a few Cashewnuts
- a few Raisins
- 1 tsp ghee
Ingredients
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|
- Heat ghee in a pan and roast cashews until golden brown.Also add in raisins until they are bloated.
- Take them aside for later use.
- I used roasted semiya.If using unroasted semiya,roast in the same pan till golden brown.
- Add milk.
- Allow it to cook a while and till it is done .
- Add sugar and cardamom powder.
- Semiya Payasam is done.
- Garnish with roasted nuts and serve hot or cold as you please.
Notes
Cooking the vermicelli in the milk ensures creamy texture and adds richness.
You can use unroasted semiya as well.
The payasam usually gets thicker as it cools down,so check for the consistency and add more milk as needed.
Add condensed milk for extra taste.
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