How to make semiya payasam/ vermicelli kheer
PREP TIME:5 MINUTES
COOK TIME:25 MINUTES
TOTAL TIME:30 MINUTES
• 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.