Semiyan Payasam, Seviya Kheer, Vermicelli Kheer


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सेमियां पायसम - हिन्दी में पढ़ें 

Added to 26 cookbooks   This recipe has been viewed 34214 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 .

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Semiyan Payasam, Seviya Kheer, Vermicelli Kheer recipe - How to make Semiyan Payasam, Seviya Kheer, Vermicelli Kheer

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
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Ingredients
Method
  1. 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.
  2. 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.
  3. Add the sugar, mix well and cook on a medium flame for 10 minutes, while stirring occasionally.
  4. Add the roasted vermicelli, mix well and cook on a medium flame for 10 minutes, while stirring occasionally. Keep aside.
  5. Heat 1½ tbsp of ghee in a small non-stick pan, add the cashewnuts and sauté on a medium flame for 1 minute.
  6. Add the raisins and sauté on a medium flame for a few seconds.
  7. Pour this over the payasam along with the cardamom powder and mix well.
  8. Serve warm.

Nutrient values per serving
Energy373 cal
Protein7.7 g
Carbohydrates36.5 g
Fiber0.1 g
Fat18.1 g
Cholesterol0 mg
Vitamin A300.9 mcg
Vitamin B10.1 mg
Vitamin B20.2 mg
Vitamin B30.3 mg
Vitamin C1.5 mg
Folic Acid8.4 mcg
Calcium319.5 mg
Iron0.8 mg
Magnesium0 mg
Phosphorus0 mg
Sodium29.4 mg
Potassium138.7 mg
Zinc0.2 mg

RECIPE SOURCE : South Indian RecipesBuy this cookbook

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