Vermicelli Kheer / Semiya Payasam

Kheer is prepared in festivals and all special occasions. The term Kheer (mostly used in Northern parts of India) is derived from Sanskrit words “Ksheeram” (which means milk). Its known as Payasam in southern part of India. While the dish is most often made with rice, it can also be made with other ingredients such as vermicelli or with dhal. Vermicelli Kheer / Semiya Payasam is a popular dessert in India made throughout the year during special & festive occasions. Semiya Payasam is also a common accompaniment in Onam Sadya(Banquet).

My Husband is a greatest fan of desserts and this is one of his favourite. Today being a holiday he is at home, thought of suprising him with his favorite Semiya Payasam. 

Ingredients:

Vermicelli - 1 cup

Milk, - 5 cups

Ghee / Clarified Butter - 2 tablespoons

Cashewnuts - 10 to 12Nos

Raisins -  10 to 12Nos

Sugar - 3/4 cup

Saffron a pinch (optional)

Green cardamom powder - 1/2 teaspoon

Method:

Heat ghee in a pan, add vermicelli and cashewnuts and fry till a pleasant aroma is released. I fried it for around 4 to 5 minutes in low flame. Boil milk in a thick-bottomed pan, and add to the roasted vermicelli and cashewnuts. Mix well and simmer for five minutes. Add sugar and continue cooking, stirring continuously. Cook for three to four minutes or till it thickens to the right consistency. Sprinkle saffron (this optional) cardamom powder and stir well.

Garnish it with raisins fried in ghee.

This can be served either hot, warm or chilled.

[Recipe courtesy – Sanjeev Kapoor]