Tuesday, October 9, 2012

SEMIYA PAYASAM | VERMICELLI KHEER

Semiya Payasam

Ingredients
Semiya: 1/2 cup
Water: 1 cup
Sugar: 1/2 cups
Milk: 1 cup
Cashew nuts/Almonds: 1 tablespoon
Cardomom:  2 to 3
Ghee: 1 tablespoon
Pachai karpooram(Edible Camphor): a pinch (optional)
Saffron: a pinch (optional)

Procedure
Step1:
Heat ghee in a frying pan and the cashew nuts and keep it aside

Step2:
In the same ghee fry the vermicelli (semiya) until it starts to trun color to reddish brown

Step3:
Boil 1 cup of water and add fried semiya

Step 4:
Stir and cook until all the water is drained. The semiya should be soft but it should not be mushy

Step5:
After the semiya is  cooked add sugar and mix well

Step6
Now add the boiled milk and cardomom powder and edible camphor.
Garnish with fried cashews

Notes:
Do not add sugar before the semiya is cooked.Otherwise the semiya will take more time to cook
Raisins can also be added.

15 comments:

  1. Delicious and perfect payasam!

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  2. ever green yummy dessert
    great-secret-of-life.blogspot.com

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  3. Love this creamy and simple payasam

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  4. Mmmmm....one of my favorites...looks yum

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  5. Delicious & creamy!!!
    Prathima Rao
    Prats Corner

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  6. Whenever I see kheer, I feel it is a celebration time.Looks wonderful.

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  7. interesting find.Please check, if that is your site then ignore my comment.different picture with your recipe of Mango halwa.I am surprised how they artfully copy paste and add recipes and make revenue without giving proper credits to original poster.

    http://www.cooktodine.com/2012/07/mango-halwa.html

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  8. very useful really good information thanks for posting such a good information it will hepls the people a lot keep it up , Regards,
    Semiya upma

    ReplyDelete