Semiya payasam is a delicious yet simple kheer variety, made with roasted vermicelli, whole milk and sugar. This Semiya payasam is a keeper and you can make it in a jiffy when guests are around. With very few simple ingredients from our pantry, we can make the most delicious Semiya pal payasam.
Ingredients1 ½ cup short semiya/vermicelli
3 tsp ghee
2 tbsp cashews
1 tbsp raisins dry grapes
3 cups whole milk boiled
1 cup sugar as per taste
½ tsp cardamom powder
Method* Heat ghee in a non-stick pan, fry cashews and dry grapes.
* Fry cashew nuts to golden color, collect and keep aside.
* Boil whole milk and keep ready.
* Add some more ghee to the same pan and roast Semiya.
* If you are using already roasted vermicelli, reduce the roasting time.
* Roast the Semiya for five minutes on medium heat until they become slightly crisp and aromatic.
* Be careful not to burn the semiya and don't wait till they change in color.
* Now add boiled milk and cook the semiya for few minutes.
* Keep stirring the pot occasionally until the semiya becomes soft.
* Allow the milk to reduce in quantity for five more minutes.
* Now add sugar and mix well. A pinch of salt at this time increases the taste of the payasam.
* After adding sugar Semiya kheer becomes thin again.
* Condense milk further if you like kheer to be thicker.
* Add cardamom powder and fried cashews and raisins.
* Switch off and serve warm or chilled.