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Main Course

Semiya Payasam (Vemicelli Kheer)

A festive Kerala payasam that demands patience and rewards it generously. Milk is simmered for the better part of an hour, thickened with care, sweetened with jaggery or sugar, and served with a prayer that there are leftovers.

Ingredientsfor 8 servings

2 cup Semiya
2 litre Milk
1 Tin Milk condensed
1 cup Sugar
1 tsp Cardamom powder
50 g Cashew
50 g Raisins
4 tbsp Ghee

Preparation

Step 1
Heat ghee in a pan and fry raisins and cashewnuts till cashewnut becomes golden brown.
Step 2
Drain and set aside.
Step 3
In the remaining ghee, fry semiya till light golden colour.
Step 4
Remove from fire and set aside.
Step 5
In a heavy bottom pan, boil 2 litres of milk.
Step 6
When it starts boiling, add fried semiya and keep it in a medium flame till it is cooked well.
Step 7
Add sugar along with condensed milk and keep it in a low flame for 5 minutes.
Step 8
Remove from fire and sprinkle cardamom powder, fried raisins and cashewnuts.
Step 9
Remove the payasam from fire when it is of a bit loose consistency.
Step 10
When it cools, it becomes more thicker and if so happens, mix it with some hot milk or hot water to get the required consistency.
Step 11
Tips:- You can add more sugar if you want it more sweeter. Also you can add saffron soaked in milk to give the payasam a different colour and flavour.

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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Get it on

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Main Course

Semiya Payasam (Vemicelli Kheer)

Ingredientsfor 8 servings

2 cup Semiya
2 litre Milk
1 Tin Milk condensed
1 cup Sugar
1 tsp Cardamom powder
50 g Cashew
50 g Raisins
4 tbsp Ghee

Preparation

Step 1
Heat ghee in a pan and fry raisins and cashewnuts till cashewnut becomes golden brown.
Step 2
Drain and set aside.
Step 3
In the remaining ghee, fry semiya till light golden colour.
Step 4
Remove from fire and set aside.
Step 5
In a heavy bottom pan, boil 2 litres of milk.
Step 6
When it starts boiling, add fried semiya and keep it in a medium flame till it is cooked well.
Step 7
Add sugar along with condensed milk and keep it in a low flame for 5 minutes.
Step 8
Remove from fire and sprinkle cardamom powder, fried raisins and cashewnuts.
Step 9
Remove the payasam from fire when it is of a bit loose consistency.
Step 10
When it cools, it becomes more thicker and if so happens, mix it with some hot milk or hot water to get the required consistency.
Step 11
Tips:- You can add more sugar if you want it more sweeter. Also you can add saffron soaked in milk to give the payasam a different colour and flavour.

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

Main Course

Ari Pappadam - Vishu Special

A traditional Kerala sweet snack made with care and a generous hand of ghee. The kind of thing grandmothers make for ...

30 min|6 servings|4

Main Course

Avial - Traditional Recipe

A medley of vegetables cut into long batons, simmered until just tender, and bound with a rough-ground coconut paste ...

45 min|2 servings|4

Snacks

Aval Nanachathu

A favourite tea-time snack from Kerala kitchens — quick to make, satisfying to eat, and always better shared with a c...

20 min|2 servings|4

Payasam

Aval Payasam | Poha Kheer

This mixed, also known as Poha Kheer, is a cherished dessert in Indian households.

40 min|10 servings|5