Semiya Payasam also known as Seviyan Kheer or Vermicelli kheer is an important dessert served during festivals like Onam and Vishu in Kerala. It is also served as dessert for any celebrations like birthday, Wedding anniversaries, Wedding, etc. Roasted vermicelli gives a brownish color to contrast the milk in the dessert. Roasted vermicelli gives all the texture needed, and the creamy milk and the cardamom flavor.
(Recipe contributed by Yummy Platter)
- Ghee 7 tablespoons
- Broken Vermicelli / Semiya 1.5 Cups
- Water 3 Cups
- Sugar 1-¾ Cup
- Milk 5 Cups
- Cardamoms (powdered) 7
- Cashews 15
- Raisins 15
- Saffron strands 10
- Almonds (thin sliced) 10
- Pistachios (thin sliced) 10
- Heat ghee in a heavy bottomed pan.
- Add vermicelli and saute on medium heat till vermicelli gets fried and turns light brown in color.
- Meanwhile pour 3 cups of water in another pan and place it on heat. Let it come to a boil.
- Add the ghee roasted vermicelli to boiling water. Stir occasionally.
- After 5 minutes add ¾ cup of sugar. Mix well and cook till vermicelli is 90% cooked.
- Meanwhile, heat milk in another heavy bottomed flat pan. Add 1 cup of sugar. Keep stirring continuously so that milk doesn’t overflow or get burnt in the pan.
- When vermicelli is 90% cooked in water, transfer to the pan containing milk . Mix well. Keep stirring until desired consistency is obtained.
- Turn off the heat and add powdered cardamom to the payasam.
- Heat ghee in another pan. Saute cashews, raisains in ghee until they turn golden brown in color.
- Garnish Semiya Payasam / Vermicelli Payasam with fried cashews, raisins and pistachios. Serve hot or cold.
Tip: The recipe gives “drinkable Payasam”. If you prefer, “spoonable payasam”, cook the kheer for 5 more minutes and reduce ½ a cup of milk from the ingredients listed. If you prefer a more rich kheer, add condensed milk and reduce sugar.
Preparation Time: 60 minutes
Serves: 2 – 3