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Semiya payasam recipe | Vermicelli kheer | How to make vermicelli payasam recipe with detailed step by step photos. Semiya payasam is a quick delicious indian sweet recipe. Semiya/ vermicelli payasam is maily from south Indian cuisine. This is a quick dessert recipe, and its made of semiya, milk, ghee and cashews. There are many payasam varieties in Indian cuisine and the preparation method also differs based on the region and ingredients.
Today I prepared it with semiya/vermicelli only. Though I am not a big fan of payasam I prepare it regularly for my husband as he likes it lot. I prepare differnt varieties of payasam or kheer for special pooja/occations. Semiya payasam or vermicelli payasam can be prepared quickly, and also it is easy to prepare for the beginners.
I have bought roasted vermicelli, but still i roasted it once again for that good ghee aroma. You can use vermicelli brand to prepare payasam. I added only cashews, but you can use raisins also, and the best combo is payasam with vadai you try this they taste too good. If you are adding sago then soak it and it and add after the milk boils. Jaggery is not suitable for payaysam because it may curdle sometime.
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Payasam recipe | Vermicelli kheer | How to make Vermicelli kheer
Ingredients
- 3/4 cup Vermicelli
- 1 lt Milk
- 2 tbsp Ghee
- few Cashews and raisins
- 1/2 cup Sugar
- 1/4 tsp cardamom powder
Instructions
- in a Kadai or pan add ghee and fry cashews and raisins till gloden brown
- Now to the same ghee add vermicelli and roast it till the colour changes
- Now in heavy bottom pan add milk and once it starts boiling add roasted vermicelli
- Now add Sugar and mix well
- Cook till the vermicelli is soft and stir it in between to avoid burning
- Now add Cardamom powder and mix and switch of the flame
- Finally add the fried cashews and raisins ( i did not add raisins )
- Serve it hot or chilled
