Tuesday, May 26, 2009

Semiya Payasam/Vermicelli Kheer

Vermicelli/Semiya – 1 cup
Milk – 6 cups(I’ve use 2% fat milk here.You can use whole milk your choice.)
Sugar – 1 cup
Cashewnuts - 6 nos
Raisins – 10 nos
Cardamom pods – 3 nos ( crushed )
Ghee – 1 tbsp (for roasting,semiya, cashews & raisins)
Method :
  • Heat 1 tbsp ghee in a pan and fry cashews & raisins and keep it aside.
  • Heat ghee in a pan and roast the vermicelli till it gets a light brown color and keep it aside.
  • Boil milk in a big vessel,and when it is fully boiled,slowly add the roasted vermicelli into it,stirring continuosly to prevent them from sticking.
  • Let it come to a slow boil in medium heat.
  • When the vermicelli is cooked,add the sugar and mix well.
  • Now simmer it for 10 - 15 minutes or until it begins to thicken.
  • Add crushed cardamom,mix well and switch off the stove.
  • Add cashews and raisins to the payasam. Now Payasam is ready.
    Serve warm or chilled.