Semiya Payasam (Vermicelli Kheer)

A classic South Indian dessert, Semiya Payasam is prepared using vermicelli, milk, sugar, flavoured with cardamom and garnished with nuts and raisins.

Prep Time5

Cook Time25

Total Time30

Course: Dessert

Cuisine: Indian

Diet: Vegetarian

Servings: people

Calories: 168kcal

Author: Geetha

Ingredients

1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml

3 Tablespoons Ghee
10 whole Cashews each split into two pieces from center
20 - 30 Raisins
1 Cup (or) 20 gms Roasted Vermicelli
4 Cups Whole Milk (Full Fat Milk)
1 Teaspoon Cardamom Powder
5 Almonds sliced
small pinch Salt (optional)
1 Cup (or) 215 gms Sugar adjust to your taste

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Instructions

Heat ghee in a pan over medium heat.
3 Tablespoons Ghee
Fry cashew nuts and raisins until they turn light golden brown.
10 whole Cashews, 20 - 30 Raisins
Take them out into a bowl and set it aside to use later.
Now add the vermicelli and roast just for half a minute stirring regularly.
1 Cup (or) 20 gms Roasted Vermicelli
Reduce the heat to the lowest setting and add milk gradually stirring the vermicelli.
4 Cups Whole Milk (Full Fat Milk)
Simmer for around 8-10 minutes until the vermicelli is almost cooked.
Stir occasionally to prevent vermicelli from sticking to the base of the pot.
Once the vermicelli is almost cooked, add sugar and mix well.
1 Cup (or) 215 gms Sugar, small pinch Salt (optional)
Simmer for another 4-5 minutes or until vermicelli is soft and payasam thickens a little bit.
Now switch the heat off.
Now mix in fried cashews, raisins and cardamom powder and stir well.
1 Teaspoon Cardamom Powder
Turn off the heat and let it cool for a few minutes before serving.
Pour payasam in a bowl, garnish with almonds and enjoy!
5 Almonds

Notes

Roasting Vermicelli: I used ready-to-use roasted vermicelli, so I roasted it just for half a minute in ghee. If using raw vermicelli, roast it in ghee over medium-low heat for around 4-5 minutes, stirring frequently, until golden brown. It enhances payasam's flavour and taste. When roasting vermicelli, be sure to stir it continuously to prevent burning.

Milk Ratio: The ratio of milk to vermicelli determines the creaminess of the payasam. Use a higher ratio of milk to vermicelli to get flowing and creamy payasam.

Sweetness: Adjust the amount of sugar according to your taste preference. Remember that the sweetness will slightly reduce as the payasam cools down, so keep that in mind while adding sugar.

Nutrition