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Semiya Payasam (Vemicelli Kheer)
Desserts
Payasam
Semiya Payasam (Vemicelli Kheer)
R
By
RenjiniSelvan
•
August 2, 2009
Semiya Payasam (Vemicelli Kheer)
Dessert made of
milk
and
vermicelli
Print Recipe
Prep Time
20
minutes
mins
Total Time
20
minutes
mins
Cuisine
Kerala
Servings
8
people
Ingredients
1x
2x
3x
2
cups
Semiya
2
ltr
Milk
1
tin
Milk
condensed
1
cup
Sugar
1
tsp
Cardamom
powder
50
g
Cashew
50
g
Raisins
4
tbsp
Ghee
Instructions
Heat
ghee
in a pan and fry
raisins
and
cashewnuts
till cashewnut becomes golden brown.
Drain and keep aside.
In the remaining
ghee
, fry semiya till light golden colour.
Remove from fire and keep aside.
In a heavy bottom pan, boil 2 litres of
milk
.
When it starts boiling, add fried semiya and keep it in a medium flame till it is cooked well.
Add
sugar
along with condensed
milk
and keep it in a low flame for 5 minutes.
Remove from fire and sprinkle
cardamom
powder, fried
raisins
and
cashewnuts
.
Remove the payasam from fire when it is of a bit loose consistency.
:-When it cools, it becomes more thicker and if so happens, mix it with some hot
milk
or hot
water
to get the required consistency.
Tips:- You can add more
sugar
if you want it more sweeter. Also you can add
saffron
soaked in
milk
to give the payasam a different colour and flavour.
Tried this recipe?
Let us know
how it was!
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R
written by
RenjiniSelvan
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