Semiyan Payasam, Seviya Kheer, Vermicelli Kheer


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सेमियां पायसम - हिन्दी में पढ़ें 

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 .

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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
    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 (Abbrv) per serving
Energy373 cal
Protein7.7 g
Carbohydrates36.5 g
Fiber0.1 g
Fat18.1 g
Cholesterol24 mg
Sodium30.1 mg

RECIPE SOURCE : South Indian RecipesBuy this cookbook

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