Semiya Payasam is a typical South Indian dessert. A popular offering to God (Naivedyam) too. It is a very simple dessert to make and a delightful one to eat!! I heard that semiya is usually boiled in water for the payasam, which in my opinion takes away part of the taste. As I have mentioned in my previous posts, I like to add Dry nuts powder to all the sweets where appropriate. They definitely enhance the richness in taste. In this particular payasam, I have used the thinner vermicelli used to make Phirni, which is another version of semiya payasam :)




Ingredients -


Milk 4 cups
Roasted Semiya/Vermicelli 1 cup
Sugar 1 cup
Roasted Cashew 1 Tbsp
Roasted Almonds 1 Tbsp
Roasted Raisins/Kismis 1 Tbsp
Cardamom powder 1/2 tsp

Method of Preparation -

In a skillet, Boil milk and add the roasted semiya and let it cook. (Alternatively, Microwave milk for 5-6 min and continue with the process in the traditional way)


Powder the Roasted Cashew, Almonds and add it to the boiling milk.


Mix well and add the sugar.


Let it boil for about 4-5 min while mixing it, so that the milk doesn't burn.


Garnish with Roasted Cashew , Almond and Raisins (Optional).


The payasam is ready to serve now.


Serve it hot or chilled as per individual taste.

Serves 4 Adults
Preparation Time 20 min

1 Responses to Semiya Payasam / Vermicelli Kheer/Phirni

  1. amsa Says:
  2. Excellent. Loved the Recipe.
    Amsa.

     
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