Semiya Payasam | Festival recipes | Vermicelli Kheer recipe | Under 30mins recipe

Semiya Payasam or Vermicelli Kheer is a decadent Indian dessert which is prepared during festivals and special occasions. As it is very easy to prepare and has a fabulous taste and texture, it makes its appearance as often as possible in many Indian homes. Though this Semiya Kheer is DH's all-time favourite, Iam more inclined towards the gorgeous 'Paal Payasam / Rice Kheer'. As that is one of my best treasured recipes and also requires very little effort, I love to prepare for most occasions. However, this was DH's choice for our Wedding Anniversary which we celebrated few days back. It turned out lovely and we relished this Kheer chilled, the next morning too!

Blogging Marathon 86- Wk3 Day2

Preparation time - 5mins

Cooking time - 20mins

Serves - 4

Ingredients:

Semiya / Vermicelli - 1cup, broken

Ghee - 2-3tblsp

Milk - 3-4cups

Water - 1cup

Sugar - 3/4cup

Cardamom - 4, pods removed & powdered

Cashew - 2tblsp

Raisin - 2tblsp (optional)

Method:

1.  Heat ghee in a heavy-bottomed pan and fry cashews on medium flame until golden. If adding raisins, fry for just few seconds and remove once it puffs up. Do not brown it too much as it turns bitter.Keep aside.

2.  In the remaining ghee, roast Semiya on medium for 1-2mins until browned evenly and  turns aromatic.

          

3.  Remove from pan and set it aside. Bring 2cups of milk with 1cup of water to boil.

         

4.  When it starts boiling, add Semiya and simmer it for 8-10mins until semiya has cooked well and the mixture has turned thick and creamy.

         

5.  Add in the sugar and simmer for another 2-3mins until it dissolves completely. Add the remaining milk and cardomom powder and give it a boil so that the flavours are incorporated. Turn off the heat.   

          

Garnish with roasted nuts and raisins and enjoy it while it is still warm or serve chilled. Both ways, this payasam tastes exotic. 

Notes:

1. This payasam will thicken as it cools. So, accordingly add milk for your desired consistency.

2. For a richer Kheer, cook Semiya fully in milk without adding water. Condensed milk can also be added, but remember to reduce the sugar accordingly.

3. Saffron strands can be used for flavour in place of cardamom. But, don't add both.

4. Even though the Semiya pack states that is is 'Roasted Vermicelli', don't skip the process of roasting in ghee. Roasting lends it a delectable flavour.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 86