Semiya(vermicelli) payasam

Semiya payasam

"Semiya payasam/seviyan kheer" is one of the rich,yummiest and yet simplest payasams any one can prepare,when there is a lack of time. I prepare this whenever there is a demand for something sweet and there is a time crunch.

 

I prefer using condensed milk as well to get the rich creamy texture after cooking the semiya/seviya in milk.Traditionally it is prepared using milk boiled and reduced to half its quantity.

 

Ingredients                                                  Quantity                                      

Semiya(Seviyan/Vermicelli)                            : 1 cup
Boiled Milk                                                          : 2 cups
Sugar                                                                     : 3/4 cup
Condensed milk                                                  : half a tin
Crushed Cardamom                                          : 2-3
Raisins                                                                  : 3 tsp
Cashews                                                               : 3 tsp
Ghee                                                                      : 2 tsp

Preparation Method:                                                                                         

• Boil the milk and add the sugar, stir such that the sugar gets completely dissloved.Keep aside.
 
• In a non stick pan, heat ghee and dry roast vermicell/semiya untill golden brown on a medium flame.Keep aside.
• Now add the boiled milk and cook the vermicelli till they turn soft.Keep stirring in between.  

• Once the vermicell is done, add the condensed milk amd mix well such that it gets mixed very well with the milk. 
• Add crushed cardamom, mix well and remove from fire and cover it with a lid.

• Now in a tadka pan, roast cashews and raisins and pour over the payasam/kheer. mix well and serve hot or chilled.

Notes:                                                                                                                         

• One can cook semiya in water, strain and then add milk to the semiya/vermicelli, if preferred that way.
• Increase the quantity of milk if you are not using condensed milk.
• The payasam would thicken as it cools down and hence add more milk if required.

Adjust the sugar level as per taste.