Semiya Payasam | Vermicelli Kheer
Semiya (Vermicelli) cooked in milk to get a rich and creamy dessert. It is topped with cashews, raisins, almonds & pistachios. Serve it chill or warm.
Ingredients
- 1 liter milk (3 cups + 1 cup, divided)
- 1 tablespoon ghee | clarified butter, divided
- 10 no's each cashews, almonds, pistachios, raisins
- 1 cup vermicelli (semiya)
- 1 cup water
- 6 tablespoon sugar
- 2 tablespoon condensed milk (optional)
Instructions
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In the same pan add the remaining ghee & semiya. Roast it until it becomes slightly golden brown. Also, you get roasted semiya at stores.
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Heat half a tablespoon of ghee, roast the cashews, almonds, pistachio & raisins separately; remove them from pan and keep it aside.
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Boil the milk (whole quantity) in a saucepan and keep it warm until we use.
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Add 1 cup of water and 1 cup of milk. Allow it to cook. Add milk (about 1.5 cups) gradually as and when the liquid evaporates. Keep stirring the mixture frequently, else the milk will burn at the bottom.
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Once the vermicelli gets cooked, add the sugar & condensed milk (if using). Keep stirring and let it thicken.
Add the remaining milk and keep it for few more minutes until it becomes creamy.
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Turn off the stove and add cashews, almonds, pistachios & raisins. This thickens on cooling. So if you are serving later add some more milk and warm it before you serve.
Recipe Notes
If you use roasted semiya in give a quick stir in the remaining ghee (step 2) and continue.