Indian Festival Recipes, Neiveidhyam Recipes, Payasam/Kheer Recipes

SEMIYA PAYASAM/VERMICELLI KHEER

 

 

Usually all of us make kheer/payasam for any festive occasion and the one i made was no exception.I was on a break from blogging for a while and this one i made for my daughter’s birthday though it’s 2 months back posting now only. She likes this very much and every year i make this for  her special day.This is a easy and basic recipe but believe me is really tasty and kids will love it for sure.The key here is get the vermicelli perfectly cooked and that’s it.Now over to the recipe….

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Print Recipe
SEMIYA PAYASAM/VERMICELLI KHEER
Course dessert
Cuisine indian
Prep Time 10 minutes
Cook Time 10 minutes
Servings
cup
Ingredients
Course dessert
Cuisine indian
Prep Time 10 minutes
Cook Time 10 minutes
Servings
cup
Ingredients
Instructions
  1. Heat ghee in a pan and roast cashews until golden brown.Also add in raisins until they are bloated.
  2. Take them aside for later use.
  3. I used roasted semiya.If using unroasted semiya,roast in the same pan till golden brown.
  4. Add milk.
  5. Allow it to cook a while and till it is done .
  6. Add sugar and cardamom powder.
  7. Semiya Payasam is done.
  8. Garnish with roasted nuts and serve hot or cold as you please.
Recipe Notes

Notes

Cooking the vermicelli in the milk ensures creamy texture and adds richness.

You can use unroasted semiya as well.

The payasam usually gets thicker as it cools down,so check for the consistency and add more milk as needed.

Add condensed milk for extra taste.