My family always wants something sweet to round off a lunch or dinner on weekends. One of the all-time favourite desserts is payasam or kheer of any sort. While I make payasam in many ways, Semiya Payasam is a popular choice because it gets done easily, and can be eaten cold or warm.
I also make Semiya Payasam as naivedyam for some festivals or a dessert to round off a festive meal.
You can make this payasam with thin semiya or thick semiya. This version of the semiya kheer has been made with thick semiya.
- Thick Semiya or Vermicelli – 1/2 Cup
- Milk – 3 Cups
- Sugar – 1 Cups
- Kaju or Cashew – 8 to 10
- Kishmish or Raisins – 8 to 10
- Choti Elaichi or Green Cardamom – 4 to 6
- Ghee or Clarified – 1 tsp
- In a heavy bottomed vessel, eat the ghee.
- Split the cashews in half and add them to the ghee.
- Fry till the cashew is light brown.
- Add the semiya and roast till it turns light brown.
- Add the milk and kishmish.
- Peel the cardamom and powder the seeds.
- Add the powdered cardamom seeds to the milk.
- Bring to a boil and simmer till the semiya is cooked.
- Add the sugar and mix well till it dissolves.
- Serve warm or chilled.