DessertsPayasamSemiya Payasam (Vemicelli Kheer) by RenjiniSelvan August 2, 2009 written by RenjiniSelvan August 2, 2009 Dessert made of milk and vermicelli Print Recipe Votes: 1 Rating: 4 You: Rate this recipe! Cuisine Kerala Prep Time 20 minutes Servings people MetricUS Imperial IngredientsSemiya - 2 cupsMilk - 2 ltrMilk(condensed) - 1 tinSugar - 1 cupCardamom powder - 1 tspCashew - 50 gRaisins - 50 gGhee - 4 tbsp Cuisine Kerala Prep Time 20 minutes Servings people MetricUS Imperial IngredientsSemiya - 2 cupsMilk - 2 ltrMilk(condensed) - 1 tinSugar - 1 cupCardamom powder - 1 tspCashew - 50 gRaisins - 50 gGhee - 4 tbsp Votes: 1 Rating: 4 You: Rate this recipe! Instructions Heat ghee in a pan and fry raisins and cashewnuts till cashewnut becomes golden brown. Drain and keep aside. In the remaining ghee, fry semiya till light golden colour. Remove from fire and keep aside. In a heavy bottom pan, boil 2 litres of milk. When it starts boiling, add fried semiya and keep it in a medium flame till it is cooked well. Add sugar along with condensed milk and keep it in a low flame for 5 minutes. Remove from fire and sprinkle cardamom powder, fried raisins and cashewnuts. Remove the payasam from fire when it is of a bit loose consistency. :-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. 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. Share this Recipe BirthdayEasyPartyPayasamTeaTimeThanksGivingValentinesWedding 0 comment 0FacebookTwitterPinterestEmail RenjiniSelvanRelated Posts Pineapple Payasam – Tasty Plum Christmas Cake Kerala Vermicelli Payasam | Semiya Payasam Palada Payasam Palada Pradhaman – Kerala Special Paal PaayasamLeave a Comment Cancel ReplyRemember my details in this browser for the next time to post comment.