Tuesday, August 24, 2010

Semiya payasam / Vermicelli Kheer

Semiya Payasam is one of the easiest sweet dish made during any festival, the other one being 'Ravva kesari'. There are many different ways this is made along with different ingredients like kovva, mavva, condensed milk, evaporated milk are involved in making this dish taste as yummy as possible.
Here I made it in the simplest way possible with very few ingredients too.
I used pre-roasted vermicelli, but if you dont't find that in your grocery store, just dry roast the vermicelli and store it or do it just before you make the payasam or better yet roast it in a few drop of ghee!!
I also used whole milk..whats better than payasam with whole milk!!:)


1 cup roasted semiya or Vermicelli
21/2 - 3 cups milk or more if required to keep the liquid consistency
2 tbsp cashew nuts
1 tbsp golden raisins or kismis
1 tbsp ghee or clarified butter
sugar to suit your taste, I used almost a cup
1/4 tsp powdered cardamom


In a pan, heat ghee and saute the cashew nuts and raisins to golden brown. Remove and keep aside.
In the same pan, Bring the milk to a boil and add the roasted semiya. Stirring gently from time to time, let the semiya get cooked in the milk before adding the sugar. After adding sugar, let it boil away for a few minutes and get slightly thicker in consistency, to the way you like it. Stir in the powdered cardamom, roasted cashew nut and raisins.
Serve hot. Enjoy!!!

Tip: If the payasam becomes thick after cooling, add little amount or milk and reheat again, either in microwave of stove top.


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