Semiya payasam | Vermicelli Kheer
Its an excellent South Indian recipe. It has a perfect blend of cardamom aroma and sweet taste. Its very easy to prepare and sure it delights your taste buds. Here we go…
Milk - ½ litre
Ghee - 2 tbsp
Semiya - 100 gm
Aval - 50 gm
Moong dal - 3 tbsp
Javvarisi - 2 tbsp
Raisins - 8 to 10
Cashew - 5 to7
Cardamom - 2
Sugar - 100 gm
Almond - 2
Heat milk in a low heat, so that it is condensed to ¼ litre.
Season cashew, cardamom and raisins in hot ghee.
Fry moong dal, javvarisi in ghee and pressure cook it for just 1 whistle.
Heat ghee, fry the semiya, aval in low heat and allow to boil with 1 tumbler water.
Mash the boiled moong dal, javvarisi and add them to the above contents.
Combine them, now add milk and sugar to it.( also jaggery can be added instead of sugar)
Garnish with fried cashew, cardamom, raisins and grated almond nuts.
Delicious payasam, ready to serve.