Semiya Payasam / Vermicelli Kheer - A delicious Indian sweet !!
Preparation time : 15 minutes
Cooking time : 35 minutes
Serves : 8 - 12 dessert cups
Please use same measuring cup to measure semiya and sugar
1/2 cup /4 oz / 100 ml semiya ( vermicelli ) - Indian standard measuring cup
1/2 cup + 1/4 cup sugar (or to taste)
1 litre / 1000 ml milk ( do not dilute with water )
1/2 teaspoon ghee ( to fry vermicelli )
1 tablespoon ghee ( for fry cashew nuts and raisins )
1 tablespoon cashew nuts ( split )
1 tablespoon raisins
A pinch of cardamom powder
1, Heat ghee in a frying pan. Fry vermicelli on a low heat for 7- 10 minutes or till golden color. Stir continuously. Keep aside.
2, Heat 1 tablespoon ghee and separately fry cashew nuts and raisins on a low heat till golden color. Store in an airtight container.
3, Bring milk to boil in a heavy - bottomed vessel or non - stick saucepan. Add fried vermicelli, cover with a lid and cook / simmer for 10 - 15 minutes. Stir occasionally.
4, Add sugar and cook / simmer again for 15 to 20 minutes. Stir occasionally. You can find a reduction in the quantity and a slight change in the color.... Remove from the heat . Keep aside for 15 minutes. Add fried cashew nuts and raisins. Sprinkle cardamom powder. Serve hot or cold.