Semiya Payasam (Vemicelli Kheer)

Dessert made of milk and vermicelli

Semiya Payasam (Vemicelli Kheer) | Pachakam

Semiya Payasam (Vemicelli Kheer)

Dessert made of milk and vermicelli

Category : Desserts, Payasam

By Renjini Selvan

Published On: 02 Aug 2009

Rating: 3
3 Votes, 0 Reviews
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20 Minutes
Served : 8
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Step 1

Heat ghee in a pan and fry raisins and cashewnuts till cashewnut becomes golden brown.

Step 2

Drain and keep aside.

Step 3

In the remaining ghee, fry semiya till light golden colour.

Step 4

Remove from fire and keep aside.

Step 5

In a heavy bottom pan, boil 2 litres of milk.

Step 6

When it starts boiling, add fried semiya and keep it in a medium flame till it is cooked well.

Step 7

Add sugar along with condensed milk and keep it in a low flame for 5 minutes.

Step 8

Remove from fire and sprinkle cardamom powder, fried raisins and cashewnuts.

Step 9

Remove the payasam from fire when it is of a bit loose consistency.

Step 10

:-When it cools, it becomes more thicker and if so happens, mix it with some hot milk or hot water to get the required consistency.

Step 11

Tips:- You can add more sugar if you want it more sweeter. Also you can add saffron soaked in milk to give the payasam a different colour and flavour.

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