Semiya Payasam (Vermicelli Kheer) – New recipe from Samayal by Viji Varadarajan !!
Serves: 10 - 12 dessert bowls
Please use same measuring cup to measure semiya, water and sugar.
1 litre milk, do not dilute with water
1 teaspoon ghee
1 cup / 8 oz / 200 ml semiya (vermicelli)
1 ½ cup water
1 cup / 8 oz / 200 ml sugar (reserve extra 2 tablespoons sugar)
2 pinches cardamom powder
2 pinches edible camphor (pacha karpooram) available @ super markets (edible camphor enhance the flavour and taste) (optional)
Boil milk. Reduce the heat to low and stir continuously on a low heat for another 10 minutes until it slightly thickens.
Heat 1 teaspoon ghee in a pan / karahi on medium heat. Gently fry semiya until golden color (approximate frying time 10 – 12 minutes on medium to low heat).
Add 1 ½ cup water into it. Mix well. Cover with a lid and cook on a low heat for 5 – 7 minutes until done / semiya cooked well / water dries up. Now add 1 cup sugar (add extra 2 tablespoon sugar if required). Stir well. Allow to cook until the sugar well combined with semiya .
At this stage, add milk. Mix all the ingredients well. Cook again on a low heat for another 10 minutes. Switch off the heat. Keep aside to cool for half an hour. Sprinkle cardamom powder and edible camphor. Mix well. Decorate with shallow fried cashew nuts and raisins.