Friday, December 30, 2016

Semiya Payasam | Vermicelli Kheer | Desserts | Video recipe

Semiya Payasam , an easy and quick dessert that we make on almost all of the auspicious occasion in our home. Today i'm sharing this sweet recipe with you all to celebrate the 300th post of my blog and to make it's so special,i have made the recipe video too.This is my best video recipe and it's really fun to shoot the video and have learned a lot in shooting & editing the video.Without further let's move on to the recipe now.
Happy New Year to all

Semiya Payasam | Vermicelli Kheer

Preparation Time : 5 mins | Cooking Time : 20 minsServes : 2 or 3  
Recipe Category: Desserts | Recipe Cuisine: Indian
Semiya/Vermicelli - 1/2 cup
Sugar - 1/4 cup + 2 tbsp
Milk(Boiled and cooled) - 3/4 to 1 cup
Cardamom - 2
Ghee - 2 tsp
Cashews - 6
Water - 1 cup

Heat a pan with 1 tsp of ghee,let it melt and add the broken cashews into it.
Roast the cashews till it becomes golden brown, remove it on the plate. In the same pan, add the remaining 1 tsp of ghee  and let it melt.Add the semiya and roast till it becomes brown here and there.Keep it aside.Heat a sauce pan with water.Bring to rolling boil and then add the roasted semiya and stir it well to avoid sticking at the bottom.Let it boil and then keep the flame in medium and cook till the semiya becomes soft.Then add the sugar.Followed by crushed cardamom and let it cook till the sugar completely dissolved.Add the milk and bring to boil,keep it in the flame for 3-4 mins and then finally add the roasted cashews and switch off the flame.Tasty & creamy Semiya Payasam is ready to serve.Notes:

  • For rich version, instead of using water , you can use milk to cook the semiya.
  • I personally like the freshly crushed cardamom than the powder for wonderful aroma.But you can use the powered cardamom too.
  • While cooking the semiya, stir in between constantly to avoid sticking at the bottom.
  • I used MTR semiya here,but amma always use anil brand variety,it blends well with the payasam than the MTR variety.
  • I used 3/4 cup of milk here, you can increase or decrease the amount of milk as per your preferred consistency.

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