Semia Pudding Recipe - Vermicelli Kheer Recipe
A vegetarian Indian recipe with milk, semiya (vermicelli) - roasted, water. Ready in 45 min, serves 4.
Curated byAarav Mehta🇮🇳
- 1
To begin making the Semiya Payasam Recipe, cook the Semiya (Vermicelli) in water
semiya (vermicelli) - roasted(1/2 cup)water(1 cup) - 2
Into a saucepan, add the water and the semiya and bring to a boil
semiya (vermicelli) - roasted(1/2 cup)water(1 cup) - 3
Once the semiya begins to boil, turn the heat to medium and cook the semiya until it is soft and done
semiya (vermicelli) - roasted(1/2 cup) - 4
Once done, add the 500 ml of milk, sugar, cardamom powder and saffron and stir until the sugar dissolves completely
milk(500 ml)sugar(1/2 cup)cardamom powder (elaichi)(1/4 teaspoon)saffron strands(2) - 5
Simmer the Semiya Payasam/ kheer for another 5 minutes till the flavors are absorbed well and the payasam looks thick and creamy
semiya (vermicelli) - roasted(1/2 cup) - 6
You can adjust the consistency of the payasam, based on your preference
- 7
Note, that once the Semiya Payasam cools down, the semiya will begin to absorb all the milk and get thicker as well
milk(500 ml)semiya (vermicelli) - roasted(1/2 cup) - 8
While the Semiya is simmering, we will roast the cashew nuts
semiya (vermicelli) - roasted(1/2 cup)tablespoons cashew nuts - halved(3) - 9
In a small pan, heat ghee on low heat; add in the cashew nuts and roast until crisp and golden
tablespoons cashew nuts - halved(3)ghee(1 tablespoon) - 10
Add in the raisins, stir for a few seconds until it puffs up and keep aside
tablespoons raisins(3) - 11
Turn off the heat and finally garnish the Semiya Payasam with the roasted cashew nuts and raisins and serve the payasam hot or cold as desired
semiya (vermicelli) - roasted(1/2 cup)tablespoons cashew nuts - halved(3)tablespoons raisins(3) - 12
Serve the Semiya Payasam/ Seviyan Kheer as a party dessert for any festive occasion or after your meal of Jodhpuri Aloo, Ajwain Puri, Satvik Carrot Sprout Salad and Mirchi Ka Chunda
semiya (vermicelli) - roasted(1/2 cup)
Nutrition Facts
Per serving
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Semia Pudding Recipe - Vermicelli Kheer Recipe
A vegetarian Indian recipe with milk, semiya (vermicelli) - roasted, water. Ready in 45 min, serves 4.
Curated byAarav Mehta🇮🇳
Directions
12 steps- 1
To begin making the Semiya Payasam Recipe, cook the Semiya (Vermicelli) in water
semiya (vermicelli) - roasted(1/2 cup)water(1 cup) - 2
Into a saucepan, add the water and the semiya and bring to a boil
semiya (vermicelli) - roasted(1/2 cup)water(1 cup) - 3
Once the semiya begins to boil, turn the heat to medium and cook the semiya until it is soft and done
semiya (vermicelli) - roasted(1/2 cup) - 4
Once done, add the 500 ml of milk, sugar, cardamom powder and saffron and stir until the sugar dissolves completely
milk(500 ml)sugar(1/2 cup)cardamom powder (elaichi)(1/4 teaspoon)saffron strands(2) - 5
Simmer the Semiya Payasam/ kheer for another 5 minutes till the flavors are absorbed well and the payasam looks thick and creamy
semiya (vermicelli) - roasted(1/2 cup) - 6
You can adjust the consistency of the payasam, based on your preference
- 7
Note, that once the Semiya Payasam cools down, the semiya will begin to absorb all the milk and get thicker as well
milk(500 ml)semiya (vermicelli) - roasted(1/2 cup) - 8
While the Semiya is simmering, we will roast the cashew nuts
semiya (vermicelli) - roasted(1/2 cup)tablespoons cashew nuts - halved(3) - 9
In a small pan, heat ghee on low heat; add in the cashew nuts and roast until crisp and golden
tablespoons cashew nuts - halved(3)ghee(1 tablespoon) - 10
Add in the raisins, stir for a few seconds until it puffs up and keep aside
tablespoons raisins(3) - 11
Turn off the heat and finally garnish the Semiya Payasam with the roasted cashew nuts and raisins and serve the payasam hot or cold as desired
semiya (vermicelli) - roasted(1/2 cup)tablespoons cashew nuts - halved(3)tablespoons raisins(3) - 12
Serve the Semiya Payasam/ Seviyan Kheer as a party dessert for any festive occasion or after your meal of Jodhpuri Aloo, Ajwain Puri, Satvik Carrot Sprout Salad and Mirchi Ka Chunda
semiya (vermicelli) - roasted(1/2 cup)
About this recipe
A vegetarian Indian recipe with milk, semiya (vermicelli) - roasted, water. Ready in 45 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
