Semiya Payasam/Kheer

A light and tasty milk kheer which can be served after a meal. Often served during festivals, this is a staple in many households.

• 

• 

• 

Ingredients:

Semiya/Thin Pakistani Vermicelli -1/2 cup

Milk – 500 ml

Sugar – 1/2 cup

Cashewnuts roasted – 5 or 6 pieces

Almonds/badam – 4 or 5 pieces sliced

Saffron – 2 strands

Cardamom powder – 1/4 tsp

Ghee – 1 tbsp

Preparation:

In a pan, add ghee and roast the almonds, cashew and the raisins until it pufs up. Remove and Keep aside 3 almonds and 3 cashewnuts for garnishing.

Heat ghee in a pan. Add the semiya or vermicelli into the pan and saute it well. Take it off and keep it aside. Then add milk to the pan, turn the flame to medium and let the milk simmer for some time about 10 minutes so that it becomes a bit thick. Keep stirring in between so that it does not get burnt. Then, add the semiya to it and stir again. Let the semiya cook in the milk until soft. Keep the flame on low. Once the semiya is cooked, add the sugar, cardamom powder, rest of the cashewnuts, almonds, saffron and stir it once. Turn off the heat and let it cool.

The semiya may absorb milk as it gets thicker and starts to cools down.

Note: Some of them add 1/4 cup of condensed milk for a thicker and creamier payasam.