SEMIYA PAYASAM – HOW TO MAKE VERMICELLI PAYASAM RECIPE

SEMIYA PAYASAM – HOW TO MAKE VERMICELLI PAYASAM RECIPE

  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Servings: 7 People
  • Rating:
Semiya Payasam also known as Seviyan Kheer or Vermicelli kheer is an important dessert served during festivals like Onam and Vishu in Kerala. It is also served as dessert for any celebrations like b

Ingredients

7 tablespoon Ghee

1.5 Cups Broken Vermicelli/ Semiya

3 Cups water

¾ Cup Sugar

5 Cups Milk

1 Cup Sugar

7 Cardamom (Powdered)

Garnish :

15 Cashews

15 Raisins

10 Saffron strands

10 Almond (thin sliced)

10 Pistachio (thin sliced)

Directions

Heat ghee in a heavy bottomed pan. Add Vermicelli and saute in medium heat till vermicelli gets fried and turns light pinkish brown in color Mean while heat a pan and pour 3 cups of water. Let it boil. Add the ghee roasted vermicelli. Stir occasionally. After 5 minutes add ¾ cup of sugar. Mix well and cook till vermicelli is 90% cooked. Meanwhile, heat milk in a heavy bottomed flat pan. Add 1 cup of sugar. Keep stirring continuously so that milk doesn't overflow or get burnt in the pan When Vermicelli is 90% cooked in water, transfer to the pan containing milk . Mix well. Keep stirring until desired consistency is obtained. Turn off the stove Add powdered cardamom to the payasam Heat ghee in a pan. Saute cashews, Raisains in ghee until its golden brown in color Garnish Semiya Payasam / Vermicelli Payasam with fried cashews and raisins and Pistachios Serving: Serve Semiya Payasam / Vermicelli Payasam (Hot or Cold) in a bowl with a spoon NOTES The recipe gives a "Drinkable Payasam". If you prefer, "Spoonable payasam", cook the kheer for 5 more minutes and reduce ½ a cup of milk from the ingredient listed If you prefer a more rich kheer, add condensed milk and reduce sugar - See more at: http://www.yummyplatter.com/semiya-payasam-vermicelli-payasam-recipe/