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Main Course

Caramel Semiya Payasam | Caramel Vermicelli Kheer

Today I'm going to share a Caramel Semiya Payasam recipe with step by step photos. It is a and quick kheer that you can prepare in a few minutes, loaded with caramel flavor and awesome in taste. If you like caramel flavor you are definitely going to relish the dessert.

Ingredientsfor 6 servings

3/4 cup Vermicelli
3/4 cup Sugar
1 litre Milk
1/2 tsp Cardamom powder
2 tbsp Ghee
5 nos Cashew nuts
5 nos Raisins
Water
Salt Pinch

Preparation

Step 1
Get sugar and 3 tbsp water in a thick bottomed pan. Simmer the flame completely and let it begin to melt by itself. Do not stir the sugar.
Step 2
Once the sugar caramelizes and reaches an amber shade, add 1/4 cup of hot water(be careful while adding it, it will splash). Stir everything together thoroughly.
Step 3
Add milk and 1/2 – 3/4 cup water to this. Stir everything together thoroughly. Bring it to a rolling boil.
Step 4
In the mean time, heat 1 tbsp ghee in a pan and roast the vermicelli till lightly browned.
Step 5
Once the milk starts boiling, add semiya and Stir everything together thoroughly. Bring to a gentle boil and simmer till semiya cooks through.
Step 6
Simmer completely and cook till the milk reduces slightly, thickening the payasam.
Step 7
Heat a pan with ghee, add chopped cashews and raisins and roast till brown. Transfer this to the kheer and mix in. Caramel payasam is ready to be served hot or cold.

Tip

Keep stirring throughout — the cream that forms on the sides should be scraped back in. That is where the richness comes from.

Cook this in the app

Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.

Download on the

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Main Course

Caramel Semiya Payasam | Caramel Vermicelli Kheer

Ingredientsfor 6 servings

3/4 cup Vermicelli
3/4 cup Sugar
1 litre Milk
1/2 tsp Cardamom powder
2 tbsp Ghee
5 nos Cashew nuts
5 nos Raisins
Water
Salt Pinch

Preparation

Step 1
Get sugar and 3 tbsp water in a thick bottomed pan. Simmer the flame completely and let it begin to melt by itself. Do not stir the sugar.
Step 2
Once the sugar caramelizes and reaches an amber shade, add 1/4 cup of hot water(be careful while adding it, it will splash). Stir everything together thoroughly.
Step 3
Add milk and 1/2 – 3/4 cup water to this. Stir everything together thoroughly. Bring it to a rolling boil.
Step 4
In the mean time, heat 1 tbsp ghee in a pan and roast the vermicelli till lightly browned.
Step 5
Once the milk starts boiling, add semiya and Stir everything together thoroughly. Bring to a gentle boil and simmer till semiya cooks through.
Step 6
Simmer completely and cook till the milk reduces slightly, thickening the payasam.
Step 7
Heat a pan with ghee, add chopped cashews and raisins and roast till brown. Transfer this to the kheer and mix in. Caramel payasam is ready to be served hot or cold.

Tip

Keep stirring throughout — the cream that forms on the sides should be scraped back in. That is where the richness comes from.

Cook this in the app

Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.

Download on the

App Store

Get it on

Google Play

More recipes you might like

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