Semiya Payasam/ Vermicelli Kheer

I am so happy to share with you that our site has crossed over 5 lakh views now.  It was possible only with your constant support my dear friends. A Big Thanks to All my friends, readers and fellow bloggers!! So to celebrate, I am sharing a dessert today, Semiya Payasam/ Vermicelli Kheer. It is a sweet pudding made with vermicelli, milk and loaded with raisins and cashew. A comforting dessert prepared for any festival or even served in a special meal.

Semiya Payasam

What are the ingredients needed?

Vermicelli, 1/2 cup

Whole Milk, 3 cups

Sugar, 3/4- 1 cup

Condensed milk, 1/4 cup (optional)

Cardamom, 5 nos

Ghee, 2 Tablespoons

Raisin, 12 nos.

Cashew,  6- 7 nos.

How it is made?

1. Heat a tablespoon of ghee and roast vermicelli in it till it turns slightly golden. 
2. To this then add 3 cups of milk and cook in low flame, till the vermicelli is cooked.
3. Then add the sugar and mix well. If you are using condensed milk, add it to the kheer now.
4. Crack open the cardamom and powder the seeds along with sugar, discarding its skin.
5. Add this to the kheer and mix well.
6. Finally fry cashews and raisins in a tablespoon of ghee and add to it to kheer and mix well.
7. Serve it warm or chilled. 

Vermicelli Kheer

Notes

• The kheer thickens as it cools down and rests, if needed you can adjust the consistency.
• Adjust the sweetness as per your personal taste.
• If you are using condensed milk, add sugar accordingly.
• The amount of nuts and dry fruits can be added as per your personal preference too. You can also add almonds and pistachios.
• Though the kheer can be had warm, personally I feel the kheer made ahead in time and served chilled tastes better.