Saturday, 20 April 2013

Semiya Payasam/Vermicelli Kheer

Had it been a special occasion or not, making something special always and relishing that in itself is like an occasion.
Well Ramnavami today.
Marking this festival is my offering to God a simple kheer out of vermicelli known popularly as semiya payasam and Kosambri/Moong Carrot salad.Click here for Kosambari recipe.
A very simple recipe usually learnt in the beginning of a dessert recipe. Usually coconut milk is used to prepare this payasam/kheer. It gives an authentic taste. But nowadays it is very common to use milk while making kheer.
Here I bring a simple recipe of semiya payasam/vermicelli kheer. As all know there are different ways of making,here I tell you my way of making

Vermicelli-1 1/4 cup
Milk- 2 cups
Small granulated sugar-2 cups
Water-2 1/2 cups
Dry fruits(Cashews, raisins)- 1/4 cup
Ghee-1 tbsp
Cardamom-2 pods crushed
Jayiphal/Nutmeg powder-a pinch

In a deep bottom pan add ghee and let it melt.
Now add dry fruits and fry till cahsews turn golden and raisins turn fluffy.Take off and keep aside.
To the same pan add vermicelli and saute till golden and an aroma comes out of it.
To that add water and let the vermicelli cook.
Once cooked add milk and cook for a while.
Now add sugar and cook further.
Once it boils, take away off the heat and add the ghee fried dry fruits and pinch of nutmeg powder and crushed cardamom to it and mix well.

Note:I used water because the starch from vermicelli after cooking the kheer tend to make the kheer very thick and so it loses it's kheer consistency and takes halwa consistency.Usage of water makes kheer a little liquidy initially but tends to take the right consistency on cooling.
Instead of 2 1/2 cups water one can use 2 1/2 cups milk too. Resulting kheer would be rich due to usage of milk alone.
Enjoy the dish! n don't forget Eat and Eat little MORE.. :)

Sending this to Jagruti's Gain Popularity event.

Sending this to Nivedhanam's Authentic Indian Sweets w Giveaway for my First Blog Birthday

Indian sweets

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