Saturday, October 08, 2011

Semiya Payasam/Kheer

I have the photos and recipe ready since many days but because of my laziness I kept postponing adding it to the blog. But here it goes: I hope lot of people knows the recipe already.

Semiya/Vermicelli - 1/4 cup or a fistful
Milk - 2 cups
Ghee - 2-3 spoons
Sugar - 5 spoons (adjust sugar quantity depending on your sweet levels)
Dry fruits (Cashew/Raisins/Badam/charoli,chaarapappu) - a fistful or according to your taste.
Badam powder/Cashew powder - one spoon each (optional)
Elaichi powder - 1/4 spoon

Method of preparation:
Take ghee in a kadai. Roast the dry fruits and keep it aside.
Now add semiya to rest of the ghee. Roast the semiya (this will make it cook faster and taste nicer). Add milk after the semiya is roasted.
Keep stirring in between until the semiya is cooked. Now add sugar. If the milk is at a stage of boiling, add dry fruits, dry fruits powder and elaichi powder to the payasam. Your payasam is ready to serve. You can serve it hot or cold according to your taste and timing.

1)You can get roasted semiya from store. In that case, you do not need to wait until the semiya turns brown or roasted. You can add milk after few seconds of adding the semiya.
2) Do not worry about the semiya quantity being added. After payasam is done, the mixture will solidify and you will feel like you have added more semiya. 

1 comment:

Priya said...

My all time favourite,delicious kheer..


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