Vermicelli kheer or semiya payasam is traditionally a South Indian dessert, known for its creamy texture and rich flavor. Made with roasted semiya, milk, sugar, and a hint of cardamom, semiya payasam is an easy-to-make dish with the perfect symphony of flavors. Additionally, ghee-roasted cashews and raisins are added to the dessert to give it a delightful crunch and sweetness. Served warm or chilled, it is a comfort food often prepared during festivals or special occasions.
At times when unexpected guests visit you and time is of the essence, semiya payasam proves to be the effortless and elegant dessert option that never fails to impress.
In this blog, we have shared an easy semiya payasam recipe for you to try at home.
Semiya Payasam Recipe: Quick and Easy Steps
Overview
Preparation Time: 5 minutes
Cook Time: 20 minutes
Servings: 3
Ingredients
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Semiya (vermicelli)- ½ cup
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Sugar- ½ cup
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Water- 2 cups
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Milk- ½ cup
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Ghee- 2 tsp
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Cashew nuts- 6
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Raisins- 12 (optional)
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Cardamom- 1 (crushed)
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Salt- (just a pinch)
Method
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First, heat a pan. Add ghee and fry cashews till they turn golden brown in color. Keep the flame low to avoid burning the cashews. If you choose to include raisins, fry them as well till they become fluffy. Keep the fried cashews and raisins aside.
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Next, using the same pan, roast semiya on medium-low flame and keep stirring constantly. Once the semiya turns golden, keep it aside.
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Then, in the same pan, pour 2 cups of water and a pinch of salt. Add the semiya and cook in low or medium flame for about 5 minutes till your semiya becomes soft.
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Add sugar and powdered cardamom, and leave the semiya to boil for 2 minutes.
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Once the semiya turns transparent, add milk and keep boiling for a minute.
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Finally, switch off the stove and let it cool. Once the semiya payasam is cool and thick, garnish it with fried cashews and raisins.
Finally,
Your semiya payasam is ready to be relished! All you need to do is, serve your guests on beautiful Judge by Prestige bowls.
