Semiya Payasam Vermicelli kheer
A simple delicious quick to make dessert or kheer as it is also called , is the vermicelli /semiya payasam. A dish prepared easily and regularly for most festival lunches.
Undoubtedly simple but it gives a festive feel with added garnishings and using other flavouring agents such as mango vermicelli payasam, vanilla semiya payasam, you can bget creative and elevate this sweet to another level .
Typically for any festival it is kept simpler, devoid of artificail flavours and using only cardamom powder and garnishings of ghee roasted nuts and raisins .
Semiya Payasam, also known as Vermicelli Kheer, is a popular South Indian dessert made with vermicelli, milk, and sugar. It's a quick and easy sweet dish often prepared during festivals, celebrations, or as a special treat. Here's a simple recipe for making Semiya Payasam:
Ingredients:
1 cup vermicelli (semiya)
1 liter full-fat milk
1/2 cup sugar (adjust to taste)
1/4 cup ghee (clarified butter)
A handful of cashews
A handful of raisins
1/2 teaspoon cardamom powder
A pinch of saffron strands (optional)
Chopped nuts for garnish (cashews, almonds, pistachios)
Instructions:
Roast Vermicelli:
In a pan, heat ghee. Add vermicelli and roast it over medium heat until it turns golden brown. Ensure that you don't burn it. Set aside.
Boil Milk:
In a separate pot, bring the milk to a boil. Keep stirring to prevent it from sticking to the bottom.
Cook Vermicelli:
Add the roasted vermicelli to the boiling milk. Reduce the heat to medium and let it cook until the vermicelli is soft. Stir occasionally to prevent sticking.
Add Sugar:
Once the vermicelli is cooked, add sugar to the pot. Stir well until the sugar dissolves.
Prepare Tempering:
In a small pan, heat a tablespoon of ghee. Fry cashews and raisins until they turn golden brown. Set aside.
Add Cardamom Powder and Saffron:
Add cardamom powder to the payasam for flavor. If you're using saffron strands, you can soak them in a tablespoon of warm milk and add to the payasam for extra fragrance and color.
Mix Tempering:
Add the fried cashews and raisins along with the ghee to the vermicelli mixture. Mix everything well.
Garnish:
Garnish the Semiya Payasam with chopped nuts like cashews, almonds, and pistachios.
Serve Warm or Chilled:
You can serve Semiya Payasam warm or chilled, depending on your preference.
Enjoy this delicious and creamy Semiya Payasam as a delightful dessert after a meal or during special occasions.
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Delicious tasty addictive thattai for Krishna Jayanthi , is very easy to prepare and requires no special skill . check the recipe .
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