Semiya Payasam Vermicelli kheer

semiya payasam

A simple delicious quick to make dessert or kheer as it is also called , is  the vermicelli  /semiya  payasam. A dish prepared easily and regularly for most festival lunches.

Undoubtedly simple but it gives a festive feel with added garnishings and using other flavouring agents such as mango vermicelli payasam, vanilla semiya payasam, you can bget creative and elevate this sweet to another level .

Typically for any festival it is kept simpler, devoid of artificail flavours and using only cardamom powder and garnishings of ghee roasted nuts and raisins .

Semiya Payasam, also known as Vermicelli Kheer, is a popular South Indian dessert made with vermicelli, milk, and sugar. It's a quick and easy sweet dish often prepared during festivals, celebrations, or as a special treat. Here's a simple recipe for making Semiya Payasam:

Ingredients:

• 1 cup vermicelli (semiya)

• 1 liter full-fat milk

• 1/2 cup sugar (adjust to taste)

• 1/4 cup ghee (clarified butter)

• A handful of cashews

• A handful of raisins

• 1/2 teaspoon cardamom powder

• A pinch of saffron strands (optional)

• Chopped nuts for garnish (cashews, almonds, pistachios)

Instructions:

1. Roast Vermicelli:

   • In a pan, heat ghee. Add vermicelli and roast it over medium heat until it turns golden brown. Ensure that you don't burn it. Set aside.

2. Boil Milk:

   • In a separate pot, bring the milk to a boil. Keep stirring to prevent it from sticking to the bottom.

3. Cook Vermicelli:

   • Add the roasted vermicelli to the boiling milk. Reduce the heat to medium and let it cook until the vermicelli is soft. Stir occasionally to prevent sticking.

4. Add Sugar:

   • Once the vermicelli is cooked, add sugar to the pot. Stir well until the sugar dissolves.

5. Prepare Tempering:

   • In a small pan, heat a tablespoon of ghee. Fry cashews and raisins until they turn golden brown. Set aside.

6. Add Cardamom Powder and Saffron:

   • Add cardamom powder to the payasam for flavor. If you're using saffron strands, you can soak them in a tablespoon of warm milk and add to the payasam for extra fragrance and color.

7. Mix Tempering:

   • Add the fried cashews and raisins along with the ghee to the vermicelli mixture. Mix everything well.

8. Garnish:

   • Garnish the Semiya Payasam with chopped nuts like cashews, almonds, and pistachios.

9. Serve Warm or Chilled:

   • You can serve Semiya Payasam warm or chilled, depending on your preference.

Enjoy this delicious and creamy Semiya Payasam as a delightful dessert after a meal or during special occasions.

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