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Semiya payasam | Seviyan kheer recipe | semiya kheer or vermicelli kheer || DESSERT eid special

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Written by   16
2 years ago

How to make semiya payasam/ vermicelli kheer

PREP TIME:5 MINUTES

COOK TIME:25 MINUTES

TOTAL TIME:30 MINUTES

SERVINGS: SERVINGS

COURSE:DESSERT

CUISINE:SOUTH INDIAN

KHEER INGREDIENTS

• 1 tablespoon ghee /( clarified butter)

• 5 cashew / kaju, broken

• 1 tablespoon kishmish/ raisins

• ¾ cup semiyan / vermicelli

• 4 cup of milk

• ¼ cup of sugar

• ¼ tablespoon elachi powder/ cardamom powder

INSTRUCTIONS HOW TO COOK

Let us start firstly, in a tawa heat it and pour 1 tablespoon ghee and roast 5 broken cashew and 1 tablespoon of raisins. Roast till they turn golden brown and then keep aside.

In the same ghee you can roast ¾ cup vermicelli on low to medium flame for 5-6 minutes.

Roast till the semiyan turns golden brown and then keep aside.

Now you need to take large kadai heat 4 cup milk and get to boil stirring occasionally.

Now add roasted semiyan /vermicelli and give a good mix so that it can mixed well. Boil for 10 minutes or til vermicelli /semiyan softens.

Now add ¼ cup sugar and mix well. add more sugar depending on the sweetness you are looking for .some people like more suger and some will interested in less you can add as per your taste.

Boil for 5 minutes or till mix /kheer thickens.

Additionally, add roasted cashew - raisins and ¼ tsp cardamom powder and gently mix well.

Finally, serve semiyan /vermicelli kheer chilled or hot garnished with few nuts and serve to your friends and family and share your experience how much you like this or not.

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Comments

I love vermicilli. My mom cooks its always. Specially kheer polao type one. It is really good and delicious .

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2 years ago

yes its really delicious

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2 years ago

We also eat THIS..... This is traditional dessert in Eid ul fiter... Vermicelli kheer is soo yummy .

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2 years ago

yes its traditional dessert for eid its yummy

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2 years ago

wow its our traditional food here in Bangladesh.We bengali love it very much.In every eid we make it

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2 years ago

yes you are right its popular food in india,pakistan,bagladesh andin many part of world thanks for you support

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2 years ago

Your recipe presentation is amazing. I like it most. You tried to explain any recipe in detail,everybody can understand it easily and there is no problem to prepare the dish by following your instructions.

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2 years ago

one more time thanks for such a nice complimentary comments i really thankful

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2 years ago

I tried it once. But my vermicilli got thickened. I dont know why.. While it is hot it was okay. But then it got thickened.

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2 years ago

you need to add proper quantity of milk because when it turn cold it got thickened

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2 years ago