Semiya Payasam/Vermicelli Kheer is perhaps the most well-known and widely served Payasam in South India. For many of us from South India, it is perhaps first sweet dish/pudding that we learn to prepare. A bowl of Vermicelli Kheer/Payasam served brightens up the entire meal.
- Vermicelli or Semiya or Shavige – 1 cup
- Sugar or Almond Powder or Badam Feast (MTR) – 1 cup
- Milk – 6 cups
- Ghee or Clarified Butter – 3 tsp
- Raisins or Kishmish – 10-15
- Cashew nuts – 10-15
- Almond or Badam – 5-6
- Cardamom Powder – 1/2 tsp
- Kesar or Saffron – 5-6 strands
Time to Make: 20 min
How to Prepare:
1. Soak Kesar or Saffron in 2 tsp of Milk (not required if you are using Badam Feast). Boil the remaining Milk. Cut the Almonds lengthwise. Keep aside all these 3 things separately.
2. Melt 1 tsp Ghee/Clarified Butter in a pan, add Vermicelli/Semiya and fry until Vermicelli turns golden brown.
3. Take 2 cups of boiled Milk from Step 1 in a vessel. Add fried Vermicelli/Shavige to it and cook until the Semiya/Vermicelli turns soft.
4. Once the Vermicelli/Semiya turned soft, add remaining boiled Milk and boil for 2-3 more minutes. Then add Sugar or Badam feast/Powder (which already contains Sugar) and boil for 5 more minutes.
Only if you are NOT using Badam Feast, now add Cardamom Powder and soaked Saffron (from Step 1) and mix well. Badam Feast comes ready with Cardamom Powder and Saffron.
5. Heat Ghee or Clarified Butter in another frying pan. Fry Raisins, Cashew Nuts and Almonds until Cashews turn golden brown. Mix these fried ingredients to the above Semiya Payasam mixture and stir once.
Now Vermicelli Kheer or Semiya Payasam or Shavige Payasa is ready to serve. Serve hot. Else, allow the Payasam to cool to room temperature, refrigerate for few hours and serve chilled.
Note: Ensure that ratio of Milk to Vermicelli/Semiya is quite high since the Payasam thickens substantially upon cooling.