Semiya payasam (Vermicelli kheer)

Payasam is something I have seen my mom make for birthdays and other special occasions.So even I follow the same practice. Me personally not a big fan of sweets and sweet delicacies, but the rest of my family is. Especially, my husband. Last week, it was his birthday and this payasam was the birthday special.

My mom has a secret ingredient in the payasam recipe, sweetened condensed milk. It makes the payasam rich and creamy, also yummy too.

 

Usually it is made with just milk and by letting it reduce to get the creamy consistency, which calls for cooking for quite a long time. Well, if there are things like a can of condensed milk that makes life easier, why not go for it ;)
Give it a try, you will like it…next time when its your turn to bring a dessert for the potluck, make a payasam…make ahead and put in the fridge, even better :) omg, life can’t get any better..
Semiya payasam (Vermicelli kheer)
 
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • Vermicelli: ½ cup
  • Milk: 2½ cups
  • Ghee: 2 tbsp
  • Condensed milk: ½ a tin
  • Raisins :2 tbsp
  • Nuts: 2 tbsp ( cashew/almond/pista)
  • Sugar: 4 tbsp**
  • Cardamom: 2 nos(crushed using mortar pestle)
  • **Check the sweetness before adding the sugar, if the condensed milk has already given the required sweetness, can skip the sugar in the recipe.
Instructions
  1. Heat ghee in a heavy bottom nonstick sauce pan.Add the nuts and fry until its lightly browned, drain. Add raisins and fry until it puffs up and drain. Set aside for garnishing.
  2. In the remaining ghee, add the vermicelli and roast on medium low flame until it turns light golden brown.
  3. Add milk, give it a good stir. Cover and cook for 6-8 min until the vermicelli is cooked completely.
  4. Add the sugar and condensed milk and mix it all together and cook for another few min, until the payasam starts thickening.
  5. Add the crushed cardamom and garnish with nuts and raisins.
  6. Serve it hot or chill it in the refrigerator, however you like it :)
Notes
Don't let the payasam thicken completely while cooking. It thickens as it sits.If it get gets too thick, add some warm milk to it before serving.

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