Simple Indian Vermicelli kheer (Semiya payasam)

Simple Indian Vermicelli kheer
(Semiya payasam)Cooking Recipe

            We will start with a delicious sweet once again. Though most of us are familiar with semiya payasam, I have found that the payasam just doesn’t taste as good. My kids say that payasam tastes just like ice cream. They say that my special payasam, nobody else makes it as delicious and lip smacking.

           I love festivals and plan the menu for a festive feast and especially look forward to try sweet treats that I’m yet to blog. Semiya Payasam is a traditional South Indian sweet dish that I prepared for our Onam festive meal. Festivals reflect the cultural diversity of India, a land of many religions. Festivity denotes – new clothes, family get together, fun, laughter and most importantly home cooks diligently prepare traditional sweets, savories and elaborate festive meals. Semiya Payasam (Vermicelli Kheer) is a South Indian traditional festival sweet that is absolutely mouth-watering.

           Semiya Payasam is prepared with Indian vermicelli that is roasted in ghee to a golden color, slowly simmered in milk and sugar, flavored with aromatic cardamom and garnished with toasted cashew nuts and raisins. It's cooking time is 20 minutes only.Simple to prepare, quick, comforting and delicious with a heavenly aroma!

Simple Indian Vermicelli kheer (Semiya payasam)Cooking Recipe

Ingredients :-

• Full cream milk -1/2 litre
• Semiya/vermicelli -1 cup
• Sago/sabhudana/saggu biyyam/chawari(optional) 2-3 tbsps
• Sugar (adjust according to your taste) - 1/2 – 3/4 cup
• Nestle Sweetened Condensed Milk { Milk Maid} - 1 small Can (optional)
• Cardamom powder-1 tsp
• Cashew nuts-10-12 no’s
• Raisin/ Kishmis-1 tbsp
• Ghee-2 tbsp

Simple Indian Vermicelli kheer (Semiya payasam)Cooking Recipe

Method :-

• Heat a pan, add a tbsp of ghee and toast the cashew nuts and raisins till golden brown. Remove from pan, keep aside.
• In the same pan, add the vermicelli and roast it for approx 4 minutes till a nice aroma emanates the kitchen and it turns a light brown shade. Remove from pan and keep aside.
• Take a cooking vessel, add the sago and three cups of water and cook for 5 minutes.
• Add the roasted vermicelli and let it cook completely.
• Add sugar and milk and let it slowly simmer for another 7-8 minutes, stirring it once in a while.
• Add the Condensed Milk and stir it for 2 minutes.
• Add the cardamom powder and toasted cashews and raisins. Serve warm or chilled. It tastes good both warm and chilled.With this ingredients,you can serve the dish for 6-8 persons. 

Kitchen Notes :-

• You will find that once you turn off the flame and the payasam sits, the semiya will absorb the milk and the payasam will thicken. The payasam thickens even when refrigerated. So at the time of serving, add some warm milk (a few tbsp) and combine well and serve. For a rich taste, use whole milk.
• Instead of sugar you can add 1/2 cup of  Jaggery /Unrefined sugar syrup.

My friends,try the Simple Indian Vermicelli kheer (Semiya payasam)Cooking Recipe today itself !!!