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Semiya Payasam
A popular South Indian dessert dish for any festival and special occasion.
Prep Time
20
minutes
mins
Cook Time
20
minutes
mins
Course:
Dessert
Cuisine:
South Indian
Keyword:
kheer, payasam, vermicelli
Ingredients
250
g
Semiya (Vermicelli)
1 1/2
litres
Milk
250
g
Sugar
2
tbsp
Ghee
handful
Cashew Nuts
chopped
handful
Raisins
little
Cardamom Powder
Optional:
few
Green Grapes
Instructions
Heat a little ghee in a pan over medium flame.
Add the vermicelli and stir-fry until light golden brown.
Pour the milk and mix well.
Reduce flame and simmer until the vermicelli is cooked and soft.
Add sugar and stir until sugar has fully dissolved.
When the payasam starts to thicken, switch off the flame.
Fry the cashew nuts and raisins in the remaining ghee.
Add to the kheer along with cardamom powder.
Stir gently and remove.
Serve warm or at room temperature or chilled.
Notes
If the payasam has thickened, add a little milk and warm it up a little. Stir well and serve.