Semiyan Payasam, Seviya Kheer, Vermicelli Kheer
by Tarla Dalal
Added to 27 cookbooks
This recipe has been viewed 35815 times
Roasted vermicelli, cooked in a pot of sweetened milk, laced with cardamom and garnished with dry fruits is a delightful addition to any menu, especially a traditional South Indian meal.
It is funny to hear some elders still referring to the Semiya Payasam as “Maapillai Payasam” (meaning son-in-law kheer)! With its milky flavour and rich garnishes, the Vermicelli Kheer was considered a perfect dish to serve to a visiting son-in-law, who used to traditionally be treated like a King!
Although relationships have now become more casual and friendly, the Seviyan Kheer remains a royal treat for the palate, and ideal to commemorate any special Occasion .
- Heat ½ tbsp of ghee in a broad non-stick pan, add the vermicelli and sauté on a slow flame for 2 minutes or till it turns light brown in colour. Keep aside.
- Combine the milk and ½ cup of water in a deep non-stick pan, mix well and cook on a medium flame for 6 minutes, while stirring occasionally.
- Add the sugar, mix well and cook on a medium flame for 10 minutes, while stirring occasionally.
- Add the roasted vermicelli, mix well and cook on a medium flame for 10 minutes, while stirring occasionally. Keep aside.
- Heat 1½ tbsp of ghee in a small non-stick pan, add the cashewnuts and sauté on a medium flame for 1 minute.
- Add the raisins and sauté on a medium flame for a few seconds.
- Pour this over the payasam along with the cardamom powder and mix well.
- Serve warm.
Nutrient values (Abbrv) per serving
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