Semiya payasam is one of the simplest & delicious desserts of South Indians. This dessert is prepared by combining vermicelli, milk, sugar & nuts. Usually it is prepared during birthday, anniversary or any special occasion/festival which we love to celebrate. We can also call it as Vermicelli pudding.
Ingredients:
- Vermicelli/ Semiya – 150gms (Roasted)
- Milk – 1litre (I used Amul milk)
- Sugar – 1cup
- Cashew nuts – 6nos
- Raisins – 5nos
- Ghee – 1tsp
- Cardamamon/ Elakka powder – 1tsp (optional)
Method:
- Take a deep bottom vessel, add roasted vermicelli & 2cups milk & bring it to boil. Low flame & cook till milk becomes thick & crude. See that it should not get burnt. Stir it continuously with spatula.
- When milk has become crude, add again 2cup of milk & repeat the process of making it crude. Stir it in regular intervals. Keep the gas in low flame during all these process.
- Add sugar & 1cup milk & nicely stir the kheer. When the Milk has become almost crude, add the balance left milk & powder elakka. Stir continuously for 3 to 4mins in low flame.
- Roast the cashewnuts & raisins in ghee & garnish it into the kheer.
Semiya payasam/ Vermicelli Kheer are ready to serve.
how do you roast the vermicelli for the payasam?
There are roasted vermicelli easily available in markets. If you don’t get it from market then roast the vermeceli in kadai in low flame till color changes to slight brown.