Semiya payasam / Vermicelli kheer is a delicious dessert recipe made using semiya,milk and sugar.This recipe is quite popular in south india and often made in functions. Roasted semiya is readily available and can be used. In case you don’t get roasted semiya or don’t want to use readily available roasted semiya then you can roast raw semiya in ghee for 3-4 minutes.Semiya payasam can be served hot or chilled. To get more creamy texture, boil milk for extra time.
Roasted Semiya/Vermicelli 1/4 cup
Milk 500 ml
Sugar 1/4 cup
Cashewnut 1 tbsp
Almonds 1 tbsp
Raisins 1 tbsp
Cardamom powder ½ tsp
Ghee 1 tbsp
Saffron 10 strands
Preparation time = 02 min
Cooking time = 17 min
Makes 350 ml
Serves 2 persons
Heat ghee in pan. Add nuts and raisins. Roast till nuts turn to pink colour and raisins swell.
Roast semiya for 1 min if it is already roasted. Otherwise roast raw semiya for 3-4 minutes( if it is non roasted one).
Add hot boiled milk. Boil 7 to 8 minutes.
Semiya is cooked and milk reduces to half the quantity.
Add sugar and saffron. Boil 3-4 minutes.
Add cardamom powder and roasted nuts and raisins. Delicious semiya payasam is ready to serve.