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Semiya Payasam -Vermicili Kheer

A Few Pantry Staples Is All You Need And You’ve Got Yourself A Dessert In No Time And Minimal Effort. Semiya payasam also known as vermicelli Kheer is one of the easiest and delicious Payasam enjoyed during all festivals and functions. Because of its simplicity we make this vermicelli kheer very often. Its also one of the main payasam served during Onam and Vishnu Sadya. Follow the recipe exactly and I promise you will get perfect payasam, its a foolproof recipe. 
So let"s see how to make this Semiya payasam. 

  • Vermicelli – 2 1/2 handfull or 1 cup 
  • Ghee-2tbsp 
  • Sugar -according to ur taste or 14 Tbsp
  • Cashew nuts-handful 
  • Raisins- handful (Optional)
  • Fresh milk-2 L(full fat) 
  • Water-1 L
  • Cardamom-5-6 pods powdered or crushed
  1. Heat a deep bottomed kadai or pan and add ghee.
  2. Then add vermicelli and fry it till light brown. (don't fry too much )
  3. Once it's done, keep aside. 
  4. In another saucepan, boil 1 liter of water along with 2 liter milk. 
  5. Cook for 15 to 20 minutes stirring occasionally. 
  6. Then add sugar, mix well for 5 mins
  7. To this add fried semiya and mix well.
  8. To this add cardamom powder or cardamom pods.
  9. Cook this for 15 minutes on medium to low flame
  10. Switch off the flame and keep the pan closed for 30 mins. 
  11. Meanwhile, in some ghee fry cashews first and fry the raisins too. Keep aside
  12. After 30 minutes, add fried cashew nuts and raisins. 
  13. Semiya payasam is ready and can be served hot or cold
  • Once cooled, if the payasam seems to be too thick then u can add boiled milk and adjust the sugar  accordingly. 
  • Adjust the sweetness as per your palate.
  • Add more nuts and a variety of them if you please.
  • Milk: Use full fat milk only for perfect payasam. 
  • Vermicelli: There are different types of vermicelli, the thickness will affect the cooking time and the overall viscosity of the pudding. We like roasting it until some pieces are light brown. 


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