Semiya Payasam (Vermicelli Kheer) – Easy & Delicious

Step 1: Boil Milk

Pour 1 litre of milk into a pot and bring it to a rolling boil until it froths up.

Step 2: Add Vermicelli, Sugar, and Salt

Once the milk is boiling, add 50g of roasted vermicelli, 100g of sugar, and a pinch of salt to the pot.

Step 3: Simmer the Mixture

Stir the mixture well to combine all ingredients. Let it simmer for 15 minutes, stirring occasionally, until the vermicelli is cooked and softened.

Step 4: Prepare Garnish

In a separate small pan, heat 1-2 tablespoons of ghee. Add the cashews and raisins to the hot ghee and fry them until they turn golden brown and the raisins plump up.

Step 5: Combine Garnish and Flavor

Carefully pour the fried cashews, raisins, and the remaining ghee into the boiling payasam mixture. Stir well to incorporate.

Step 6: Add Cardamom Powder and Serve

Add 1/2 teaspoon of cardamom powder for flavour and give it a final stir. The super tasty payasam is now ready to be served warm or chilled.

• Adjust sugar quantity according to your preference.

• Use full-fat milk for a richer and creamier payasam.

• If using unroasted vermicelli, roast it in a little ghee until golden brown before adding to the milk.

• Add a few strands of saffron soaked in warm milk for added color and aroma.

• Include other dry fruits like chopped almonds or pistachios for more texture and flavor.

• For a richer and quicker payasam, you can use condensed milk and reduce the sugar quantity accordingly.