Semiya Payasam | Vermicelli Kheer
This mixed, also known as Vermicelli Kheer, is a Indian dessert that holds a special place in various celebrations and festive occasions.
Ingredientsfor 4 servings
- 1 cup Vermicelli Semiya
- 21/2 cup Milk
- Cardamom( ) powder (Elakka)
- 1 Tin Milkmaid
- 1 tsp Ghee
- Rose essence A little
- 6 nos Almonds Badam
- Cashews A, a few
- Pistachios A few, Pista
Preparation
Step 1
For preparing the delicious payasam, first roast the semiya in ghee, till it gets a light brown colour.
Step 2
Roast the cashews in ghee and set aside.
Step 3
Boil the milk and remove the cream (pada) from it.
Step 4
Add 1/2 cup of water and cook the semiya in it.
Step 5
Add cardamom powder.
Step 6
Keep stirring to prevent the formation of lumps.
Step 7
When the semiya is almost cooked, add the milkmaid and keep stirring for 2-3 minutes.
Step 8
Take it off the heat. and add 5 - 10 drops of rose essence.
Step 9
Garnish with badam, cashews and pistachios.
Tip
The payasam will thicken significantly as it cools. Stop cooking when it is still slightly thinner than your target consistency.
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