Semiya Payasam, Vermicelli Kheer
by Tarla Dalal
Added to 30 cookbooks
This recipe has been viewed 48791 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 Vermicelli Kheer remains a royal treat for the palate, and ideal to commemorate any special Occasion.
Also do try other kheer recipes like Seb ki Kheer , Rice Kheer , Apple and Walnut Kheer , Bulgur Wheat Kheer and Makhane ki Kheer .
Enjoy how to make Semiya Payasam recipe with detailed step by step photos below.
Method- 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.
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- 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.
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- Heat 1½ tbsp of ghee in a small non-stick pan, add the cashewnuts and sauté on a medium flame for 1 minute.
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- Add the raisins and sauté on a medium flame for a few seconds.
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- Pour this over the payasam along with the cardamom powder and mix well.
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- Serve warm.
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Nutrient values (Abbrv) per serving
Energy | 373 cal |
Protein | 7.7 g |
Carbohydrates | 36.5 g |
Fiber | 0.1 g |
Fat | 18.1 g |
Cholesterol | 24 mg |
Sodium | 30.1 mg |
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