Vermicelli kheer or Semiya Payasam Recipe

Semiya Payasam / Vermicelli Payasam / Vermicelli Kheer

Find the odd one out!! (just kidding)

Normally I prepare sweet dishes only on special occasions or when I have guests or friends at home. The other day I had invited my daughter's friends home, so I had prepared this Vermicelli kheer for them and served it chilled. Needless to say, they enjoyed it very much. It is my favourite kheer and also very simple to prepare.

Ingredients needed

Milk - 5 cups
Vermicelli - 75 grams
Sugar -1/2 cup (or as required)
Cashew nuts - 8 - 10
Cardamom - 3-4 ( powder it)
Raisins -10 -15
Ghee ( clarified butter) - 1 tbsp

Method

Heat 2 tsp of ghee in a pan and roast Vermicelli/semiya till golden brown. Remove and keep aside.

In the same pan, heat some more ghee and fry cashewnuts and raisins separately and keep it aside.

Boil milk in a heavy bottomed pan, then add the roasted vermicelli to it and cook till it becomes soft. Keep stirring it to prevent it from getting burnt.

Then add sugar and mix till it dissolves.

Now add cardamom powder and garnish it with cashew nuts and raisins.

Now your vermicelli kheer is ready to be served. Can be served hot or chilled according to individual preferences.

If the paysam/kheer become thick after a few hours, you can add milk to reach your desired consistency.

Tips - To make the kheer more tastier, I powdered a little roasted cashew nuts coarsely and added to the kheer while adding the other cashew nuts.

This goes to Priya's Cooking with seeds -Cardamom Seeds and to SriValli's Thanda Mela.

Meet you all again with an interesting post, till then it is bye from Padhu of padhuskitchen. Tweet