Petitchef

Semiya payasam (vermicelli kheer)

Dessert
2 servings
35 min
25 min
Very Easy

Ingredients

Number of serving: 2
½ cup cup vermicelli broken into 2 cm strips

¼-½ cup sugar

3-3 ½ cups whole milk

5 cardamom pods

¼ tsp dry ginger powder

¼ tsp cumin powder

2-3 Tbsp ghee/clarified butter

¼ tsp salt

Preparation

  • Roast vermicelli in 1-2 tbsp ghee until light golden in colour; set aside. Bring milk to boil in a sauce pan and add the fried vermicelli. Bring to slow boil, reduce the heat and cook it UNCOVERED for 10-15 minutes by stirring occasionally, until vermicelli is cooked.
  • Add sugar and salt and cook for further few minutes until all sugar is dissolved and the payasam has reached your required consistency. Add crushed cardamom, cumin powder and dry ginger powder, stir well and bring to boil. Dotn boil for too long, just few seconds would be fine. Turn the heat off.
  • In a small pan, add the rest of ghee and roast cashew till golden. Fry the raisins in the same manner until it has puffed up. Add these fried cashews and raisins along with the ghee to the hot payasam. Garnish with some of the fried nuts and fruit or pistachios. Serve it warm or chilled.

Photos

Semiya Payasam (Vermicelli Kheer), photo 1Semiya Payasam (Vermicelli Kheer), photo 2Semiya Payasam (Vermicelli Kheer), photo 3




Rate this recipe:

Related recipes

Recipe Semiya upma with scrambled egg
Semiya upma with scrambled egg
1 servings
50 min
Very Easy
2 / 5
Recipe Semiya/vermicelli pongal
Semiya/vermicelli pongal
4 servings
40 min
Very Easy
Recipe Semiya payasam (vermicelli kheer)
Semiya payasam (vermicelli kheer)
2 servings
45 min
Very Easy
Recipe Crunchy chicken tenders - video recipe!
Crunchy chicken tenders - video recipe!
4 servings
50 min
Very Easy
2 / 5
Recipe Coral lentils dip
Coral lentils dip
4 servings
45 min
Very Easy

Recipes

Daily Menu

Receive daily menu: