Semiya Payasam / Vermicelli Kheer

Every special occasion or festival doesn’t get a completion without having payasam / Kheer. It’s a custom in some South Indian weddings to serve payasam first before other dishes are served. Payasam is considered as a symbol of happiness, to share the happiness with others. It’s also an easy dessert to prepare as they don’t demand much time or ingredients. Semiya payasam is one of the verities of payasam. Both roasted and non- roasted semiya can be used to make this payasam. As cashews are not available in my pantry I used only raisin for topping. Otherwise both, roasted cashews and raisins can be used.

Ingredients:

Semiya / Vermicelli – 1cup
Milk – ½ litter
Water – 2 ½ cups
Sugar – 1cup
Cardamom powder – 1/2tsp
Badam – 8numbers
Raisin – 1tbsp
Ghee – 1tbsp

Method:

 

Boil the ½ litter milk (approximately 4cups) till they reach 3cup consistency.
Soak badam in water for 1hr. Peel off the skin and grind in a blender adding little water.
In a heavy bottom pan add ghee 1tbsp, raisin and fry for few seconds.
Remove the raisins and keep aside. In the same ghee add the semiya and fry till they turn light brown.
Now add the water to it and close the pan and cook till the semiya gets softer.
Once the semiya is ready, add the boiled milk and sugar. Stir once and let them boil for 5min in low flame.
Add the badam paste and make them boil for 3 more minutes.
Add the cardamom powder and raisin to the kheer and remove from the heat.
Serve hot or keep in the fridge and serve chilled. Both taste yummy.
Use fried (in ghee) cashews for topping while serving.