Semiya Payasam / Vermicelli Kheer | Vinayagar Chathurthi Recipes

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Semiya payasam is one of the easiest to make.. Roast, add milk, boil simmer, serve ~ in that order and you have a creamy dessert to gulp down. Serve it hot or cold - it tastes best both the ways. Amma always makes payasams with coconut milk ~ thin and thick both are used and that is how I had payasams right from my childhood. But you know extracting cocnut milk from grated cocout is a tedious task (that goes without saying) and so back home semiya payasam was made only on festive days or when asked multiple times.

And so to me payasams were never complete without adding coconut milk to it. So when I cam across semiya payasam recipes which used only milk, I wanted to give it a go and made it on Vinyagar chathurthi for padayal. It was light, creamy and rich and has become my quick fix recipe for my payasam cravings.

~*What U Need*~ Semiya(Vermicelli) - 1 cup Boiled Milk - 2 cups Sugar - 1/2 cup Milkmaid - 4 tbsps Cardamom powder - 1/2 tsp Cashews, Raisins - 2 tsp Ghee - 1 tbsp

How I Made it:
Heat ghee in a nonstick pan, add cashew and raisins and fry till puffed and golden brown. Remove and set aside. In the same pan, dry roast vermicelli until slightly golden brown.

Then add milk and allow to boil until the vermicelli turns soft. Add sugar and milkmaid. Allow to simmer till the milk thickens.

Add toasted cashews and raisins, cardamom powder and switch off.

Serve hot or cold.

So thats it Folks...
With Love,

Signs off!!!

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