Semiya Payasam - Vermicelli Kheer

                                           

Semiya Payasam - Vermicelli Kheer is an easy to prepare sweet/payasam variety for any occasion. This is one of the payasam varieties widely liked by people of all age groups. It tastes great both hot and cold. I have given a simple version of making this payasam with milk and sugar. We can also add condensed milk to provide more richness to the dish. Will post that version soon.

Semiya Payasam Recipe

Serves  :  3 people

Ingredients

• Semiya/Vermicelli  -  1/2 cup (I used Bambino unroasted vermicelli)
• Milk  -  2.5 cups (I used full fat milk)
• Sugar  -  1/2 cup + 2 tbsp (adjust as required)
• Ghee  -  1 tsp
• Cashew  -  10
• Raisins  -  8 (or as required)
• Cardamom  -  1 or a pinch of cardamom powder

Method

1. In a pan, roast vermicelli till light golden brown. Do it in low to medium flame with constant stirring to avoid burnt vermicelli. You can skip this step if you are using roasted vermicelli. Set aside.
2. In the same pan, add ghee and fry the cashews and raisins till golden brown and keep aside.
3. Boil milk in a pan and add the roasted vermicelli to it. Cook in medium flame until the vermicelli is cooked soft. You can check if it is done by pressing it to see the softness.
4. Add sugar and cardamom powder and mix well. If using cardamom, crush it a bit after removing the skin and add it.
5. Add the ghee fried cashews and raisins, give a quick stir and switch off the stove.
6. Serve hot or cold.
7. As this payasam thickens once it cools down, add boiled milk to it as required just before serving.

                           

Notes

• I have cooked the vermicelli in milk itself. Some people cook it in water first and then add milk. I haven't personally tried that version.
• I have used the ratio of 1:5 for vermicelli and milk i.e for 1/2 cup of vermicelli, I have used 2.5 cups of milk. You can add more milk as it cools down and thickens.
• I didn't add raisins when I prepared this, but have given it in the recipe. It is optional to add it.
• You can add a mix of both sugar and condensed milk or just condensed milk alone (by skipping sugar) for a different rich taste. I shall post that version soon.
• Using full fat milk gives best results for kheer varieties. But you may also use the low fat variety.

Enjoy making this simple yet delicious payasam!!