Vermicelli Kheer | Semiya Payasam
Among the sweet treasures that grace the tables during festive occasions and celebrations is Vermicelli Kheer, affectionately known as Semiya Payasam.
Ingredientsfor 4 servings
- 1 cup Vermicelli/Semiya
- 1 litre Milk
- 3/4 cup Sugar
- Salt A pinch
- 10 nos Cashew nuts split
- Raisins A few, Kismis
- 5 nos Cardamom pods — crushed (Elakka)
- Ghee (for frying
- Saffron A few strands
Preparation
Step 1
Set a pan on the stove, add little ghee and roast broken vermicelli and set aside.
Step 2
In another pan, boil the milk.
Step 3
Add the vermicelli and cook on a low heat for about 7-10 mts.
Step 4
Add sugar, crushed cardamom and salt and bring to boil.
Step 5
Finally, sprinkle with fried cashew nuts and raisins. Stir in a few strands of saffron over the kheer.
Step 6
Serve while still hot or chilled.
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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