Semiya Payasam/ Vermicelli kheer is a very popular South Indian dessert, specially prepared during wedding or festive occasion like Onam or Vishu. I prepared this sweet dish on Vishu. Late post ;)
This dessert is prepared with roasted vermicelli, milk, nuts and sweetened with sugar. It is creamy, delicious and easy to prepare. Served warm or cold, needless to say this creamy dessert is sure to please.
Ingredients:
1 cup Vermicelli ( broken)
3 cups Milk ( whole milk)
1/2 cup Water
1/4- 1/2 cup Sugar or as per your taste
2 tblsp Condensed milk ( optional)
2 tblsp Ghee/ Clarified butter
1/4 tsp Cardamom powder
10-12 Raisins
10-12 Cashew nuts
Method:
- Heat Milk and water in a thick heavy bottom pan on medium flame and allow it to boil.
- Meanwhile, take a pan add ghee and roast the raisins and cashews till light brown in colour. Remove and keep it aside.
- In a same pan roast vermicelli till it turns to light golden color and set aside.
- Powder cardamom with a tsp of sugar and keep aside.
- Once the milk boils, add sugar, condensed milk and cardamom powder and keep stirring.
- Once the milk is reduced, add roasted vermicelli and keep stirring at regular intervals or else lumps will form.
- Do not overcook the vermicelli.
- Lastly, add roasted nuts on top.
- Semiya payasam is ready to be served.
- Serve hot or chilled.
Pictorial:
Heat Milk and water in a thick heavy bottom pan on medium flame and allow it to boil.
Meanwhile, take a pan add ghee and roast the raisins and cashews till light brown in colour. Remove and keep it aside. In a same pan roast vermicelli till it turns to light golden color and set aside.
Once the milk boils, add sugar, condensed milk and cardamom powder and keep stirring.
Once the milk is reduced, add roasted vermicelli and keep stirring at regular intervals or else lumps will form. Do not overcook the vermicelli.
Notes:
- As the kheer cools, will become thick.
- Can add hot or cold milk to adjust the consistency of the kheer before serving.
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