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Vermicelli Kheer or Semiya Payasam Recipe
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Brief Description
A sweet dish for special occasions or for prasad
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Main Ingredient
Vermicelli, milk
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Category: Desserts
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Cuisine: Indian
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Prep Time: 5 min(s)
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Cook Time: 15 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Tips - To make the kheer more tastier, I powdered a little roasted cashew nuts coarsely and added to the kheer while adding the other cashew nuts.
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Posted By: umange
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Posted On: Mar 02, 2014
Number of Servings:
Ingredients:
- 5 cups - Milk
- 1/3 cups - Vermicelli Roasted or regular
- 1 tablespoons - Ghee
- 1/2 cups - Sugar
- 20 whole - Nuts (Cashew nuts, raisins, pistachios, almonds) chopped - except for raisins
- 4 whole - Cardamom seeds Powdered
Directions:
Heat 2 tsp of ghee in a pan and roast Vermicelli/semiya till golden brown. Remove and keep aside.
In the same pan, heat some more ghee and fry cashewnuts and raisins separately and keep it aside.
Boil milk in a heavy bottomed pan, then add the roasted vermicelli to it and cook till it becomes soft. Keep stirring it to prevent it from getting burnt.
Then add sugar and mix till it dissolves.
Now add cardamom powder and garnish it with cashew nuts and raisins.
Now your vermicelli kheer is ready to be served. Can be served hot or chilled according to individual preferences.
If the paysam/kheer become thick after a few hours, you can add milk to reach your desired consistency.
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