Semiya Payasam / Vermicelli Kheer / Vermicelli Milk Pudding
Vermicelli Payasam, a delicious Indian Dessert suitable for festivals, parties or gathering. Budget friendly, economical & crowd pleasing. Recipe below has step wise pics, tips.
Equipment
- Sauce Pan / Vessel (for stove-top method)
Ingredients
- 1 cup Vermicelli / Semiya
- ¾ cup Sugar / Jaggery
- 3 cups Whole Milk
- 10 count Raisins / Kishmish
- 10 count Cashew nuts / Kaju
- 10 count Almonds / Badam
- 3 tablespoons Ghee (or unsalted butter)
- 4 pods Cardamom / Elaichi
- 7 to 8 strands Saffron / Kesar / Kumkumapuvvu
- 1 cup Water (hot water preferably)
Instructions
PREP WORK:
- First, chop the nuts you prefer to add. Powder the cardamom pods. Get the water boiled and put aside.
COOKING:
- Put a thick bottomed pan / vessel on stove under a medium flame.Add one tablespoon of ghee / butter and add all the dry fruits & nuts.Fry until they turn golden brown in colour.Take aside into a separate plate.
- In the same pan add the semiya/vermicelli.Saute till they turn light brown.Now, add the boiled hot water into the semiya / vermicelli and close the vessel with lid.
- Let the water be completely absorbed by the semiya/ vermicelli so that it would soften. This might take 3-4 mins.Open the lid and check if the water is fully absorbed, then give a mix.
- Now add only 2 cups of milk and let it boil along with the semiya/ vermicelli.Once the milk is half boiled add the saffron strands and the powdered cardamom.
- Wait till the milk is completely boiled and check if the vermicelli is cooked perfectly or not.At this stage, add the sugar and remaining 2 tablespoons of ghee/butter.
- Gently mix the whole content from bottom and let it be on stove until sugar is melted completely (might take 2-3 mins).
- Remove the vessel from stove top and put aside. Now, boil the rest of the milk and pour it into the vessel.
- Add the dry fruits & nuts and serve. Done!!
Notes
Please see the MAIN POST for step wise pics & TIPS!