Semiya Payasam | Vermicelli Kheer

Wishing all readers A Happy And Prosperous New Year. Starting my first post of 2013 with a simple and delicious dessert from India, Semiya Payasam or Vermicelli Kheer.


Vermicelli kheer / Semiya Payasam

Ingredients

• 1 cup semolina
• 2 cups water
• 2 to 3 cups milk
• pinch of salt
• 1/2 t0 3/4 cup sugar
• 1/2 tsp cardamom powder
• few raisins and cashew nuts
• 1 tbs ghee(clarified butter)
• few saffron threads

Directions

 Heat ghee in a pan, add raisins and cashew nuts. Roast till golden brown, set aside. In the same  pan roast the vermicelli till light brown and nice aroma appears. Remove from pan,  keep aside. In the same vessel boil water and  add roasted vermicelli, let it cook completely. Now add boiled milk, sugar and  salt . Simmer it for few more minutes. If the payasam is too thick add more boiled milk. Add the cardamom powder, ghee fried nuts and raisins. sprinkle few saffron threads on top , serve hot or chilled.