Semiya Payasam | Vermicelli Kheer | Step by step procedure with pictures
Payasam / Kheer is a popular Indian dessert. Payasam is one of the easiest dessert which you can prepare in lesser time for a larger group. Semiya payasam is one of the popular recipe without which a perfect South Indian meal is not complete.
You can get roasted or plain semiya/vermicelli available in market. I prefer to buy plain version and roast it in ghee just before preparing the recipe. It gives wonderful aroma to the kheer. Also you can find thin and thick version. Thin vermicelli gets cooked faster than thick version. But I feel thick vermicelli are perfect for this recipe. Try both of them and choose which you like the most.
Milk and sugar are other important ingredients to this kheer. Using whole milk gives you a rich kheer. I am using cane sugar today. You could use jaggery instead. Melt the jaggery with little water, filter it and add it to the payasam. Make sure to put your heat over low while adding jaggery. Do not boil it after adding jaggery. Give a good mix and turn off the heat.
- Serve as Dessert.
AUTHOR : Dimple CUISINE : South Indian
COURSE : Dessert YIELD : 4 Servings
- Ghee – 1.5 Tbsp
- Cashew nuts – few
- Raisins – few
- Almonds(optional) – few
- Vermicelli / Semiya – 1 cup
- Milk – 4 cups
- Sugar – 1/2 cup or more as needed
- Cardamom powder – 1/4 Tsp
- Roughly chop cashew nuts and almonds.
- Break the vermicelli into 1 or 1.5 inch sticks.
- Melt ghee in a pan. Add nuts and raisins.
- Roast until raisins puff up. Remove it from ghee.
- Add broken vermicelli to the ghee. Roast it gently for few minutes until it becomes golden brown.
- Add milk to the pan and stir often. Let it boil until vermicelli gets cooked completely. (To check, try to cut vermicelli with a spatula, it should break easily)
- Add sugar and stir until completely dissolves. Add cardamom powder.
- Stir it and add roasted nuts. Turn off the heat and serve it.
- Payasam will get thickened and dense after cooling down. If so, You can add boiled milk to the payasam to dilute it.
- You can add some saffron strands for extra flavor.
- If you are using 2% milk I suggest you to boil the milk separately until it starts to reduce in quantity. This way you will get thick payasam without over cooking the vermicelli.
- Skip roasting the vermicelli in ghee, if you bought roasted vermicelli.
Do try this recipe at home and let me know how it turned out for you. Share your comments down below in the comment section.
Step by Step Procedure with pictures :