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.












11 Comments:

Julie said...

Wish u n the family a very Happy new Year..payasam looks rich & delicious!!
Join EP event-Nutmeg OR Parsley @ Chef Mireille's Global Creations

kitchen queen said...

delicious and droolworthy payasam

Veena Theagarajan said...

my favourite kheer
http://great-secret-of-life.blogspot.com

divya said...

looks so tempting dear...
Wishing you and your family a Very Happy and Prosperous New Year:)

Sangeetha Nambi said...

All time favy kheer...
http://recipe-excavator.blogspot.com

Abraham Chacko said...

best wishes for 2013 and ahead...

Suja Manoj said...

Happy New Year!
Yummy yum payasam

Priya said...

Happy new year wishes to you and your family.My all time favourite payasam.

Reshmi Mahesh said...

Wish you and your family a very Happy New Year...:)
yummy payasam..

Greg said...

Oh, I can smell it now. My dear friend used to make this but cooked it thick, let it cool and cut it into cubes.

kanthi said...

Yummy,delicious payasam.Especially the looks of saffron brings rich colour.
www.rasoikimalkin.com

Post a Comment


Home About Us Contact Us Post Snapshots