Semiya Payasam (Vermicelli Kheer)

Payasam or kheer is a sweet desert served after meals especially during festivals or special occasions and rituals or for treating guests. It has a pudding like consistency and can be prepared using, rice, beaten rice (aval), vermicelli, sago, green gram dal, broken wheat, jackfruit, mango, and so on. Sweetness is given using sugar or jaggery. Milk or coconut milk is another important ingredient. Garnishing is usually done using almonds, cashews, raisins or pistachios.Payasam is an integral part of any Kerala feast (sadya).

Semiya Payasam (Vermicelli Kheer)

Ingredients

Vermicelli 1 cup

Milk 3 cups

Ghee/Fat 1 tbsp

Sugar 4-5 tbsp

Sultanas (Raisins) 10- 15 gms

Cashewnuts 10- 15 gms

Cardamoms 3-4

Water 3-4 cups

Method

Heat the ghee or fat in a pan. Fry the cashewnuts and sultanas. Remove and keep it aside.

Fry vermicelli till golden brown. Add preheated water and bring to boil for 5- 7 minutes. When the vermicelli is cooked, drain the excess water. Add milk and bring to boil and add sugar and reduce the flame. Add the fried cashewnuts and sultanas. Add crushed cardamoms. Serve hot or cold.

Variations

You can add saffron soaked in little luke warm milk. That would give a flavour and colour to the kheer. Another variation is to add little soaked sago (sabudana) while boiling vermicelli. You can skip adding water and instead add more milk and boil quickly. You can also add little condensed milk for added taste and sweetness.

Note

Instant semiya or vermicelli payasam packs are available in the market. You can also try them.