Thursday, October 15, 2015

Semiya Payasam, Vermicelli Kheer

          Semiya Payasam/Vermicelli Kheer, I have made it so many times, but somehow till today, I couldn't post it. This is one of the easiest payasams or should I say the easiest of all payasams. Now that, we get roasted vermicelli in the market, it has become even more easier to do this, the time taken for roasting it is also saved. I always have a couple of vermicelli packets in the pantry, it comes in handy when I have to make a quick dessert for unexpected guests..

Need To Have

  • Roasted Vermicelli - 1/4 cup
  • Sugar - 1/4 cup - 1 teaspoon
  • Milk - 3/4 cup
  • Cashews - 4, broken into pieces
  • Golden Raisins - 10
  • Ghee - 1 teaspoon
  • Cardamom/Elaichi - 1


          Heat the ghee and roast the cashew and raisins till golden, remove and keep. To the ghee in the pan, add the vermicelli, mix it a couple of times and remove ( we are not roasting, just coating the vermicelli with the ghee in the pan ).

          Now take 1 cup of water and bring it to a boil, then add the vermicelli to it. Cover and cook till the vermicelli is cooked and soft.

          Once the vermicelli is cooked, add the sugar and mix it, then add the milk and simmer it on medium heat, till it thickens a little. Finally add the cardamom powder ( take the inner pods and powder ), roasted cashews and raisins, mix and remove.

If roasted vermicelli is not available, then roast it in ghee till it turns golden.
You can use condensed milk ( in that case, reduce the sugar ) or evaporated milk, the payasam will be even richer.
The payasam/kheer becomes thick as it cools, so remove it from the stove when it still has some milk in it, or mix in some milk just before serving to bring it to the desired consistency.
The sugar that I have added is enough if you serve it as a thick payasam, but if you're serving it, like you can drink it, then you might need a little more sugar.
This payasam tastes best when it's a little warm or at room temperature.
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