Semiya payasam
Vermicelli Kheer
Servings Prep Time
4people 10minutes
Cook Time
20minutes
Servings Prep Time
4people 10minutes
Cook Time
20minutes
Ingredients
Instructions
  1. Remove 2-3 tbsp of milk and soak the saffron strands
  2. In a heavy bottom pan, add the ghee and gently roast the vermicelli
  3. When golden remove and set aside and add the chickpea flour and fry till aromatic.
  4. Add the roasted semiya back in and add the milk
  5. Bring the milk to boil and the simmer till the vermicelli strands cook.
  6. Stir occasionally so it doesnt catch the bottom.
  7. When nearly done, add the cardamom powder, saffron soaked in milk and mix well
  8. Add the sugar aaand remove from heat.
  9. Toss in the roasted cashews and stir the sugar in well.
  10. Serve hot
Recipe Notes

It is best not to boil with the sugar as tends to split the milk.

The addition of besan is entirely a personal choice. I like the nuttiness it gives the dessert and the mixed flavours of Mysore Pak and payasam together.

You can use condensed milk to add thickness to the payasam. If so use after the milk has come to a boil.

you can add ghee roasted nuts to flavour however I did not want to load up on the ghee and hence did not use it.