Semiya Payasam / Vermicelli Kheer is the easiest and very common dessert which can be prepared with minimum ingredients and effort. It is prepared in different ways in all over India - with condensed milk, without condensed milk, with milk and water or just with milk. I'm sticking to the traditional Kerala method which i learned from my Mom's sister - Jessy Mema. She is a wonderful cook, and my interest in cooking developed just because of my High school summer vacations i spent with her in Trivandrum.
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| Kerala Semiya Payasam / Vermicelli Kheer / Semiya Kheer |
Semiya payasam is very simple to prepare, comforting and delicious with a cardamom flavor. My daughter calls it 'noodles payasam' and she just loves it.
How to make Kerala Semiya Payasam / Vermicelli Kheer / Semiya Kheer
Serves : 4-6
Ingredients :
Semiya / Vermicelli : 3/4 Cup
Milk : 2 1/2 Cups
Sugar : 1/2 Cup , You can add more according to your taste
Ghee : 2 tbsp
Raisins and cashews :2 tbsp each
Cardamom : 3
Method :
1. Heat 1 tbsp ghee in a heavy bottom vessel add add cashews. Roast it till it turns to light brown color and then add the raisins. When raisins fluffs up, remove them along with cashews and keep aside.
2. Add the remaining Ghee and roast the vermicelli / semiya. When the color changes slightly in to golden color add the milk. Turn into low flame and cook till the semiya / vermicelli is soft. Stir occasionally, but do not cover the vessel.
3. Now stir in the sugar and cook till the payasam / Kheer is thick. Add crushed cardamom / cardamom powder and cook for another 2 minutes. Turn off the flame and add the roasted cashews and raisins. Payasam is ready to serve. You can serve it warm / at room temperature.
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| Kerala Semiya Payasam / Vermicelli Kheer / Semiya Kheer |
This is a staple dessert when sudden guests stop by as you can whip up this dessert in no time.
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Enjoy,
Lena
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