Semiya Payasam/Kheer
Servings: 6 -7
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Ingredients
- 1 cup Vermicelli / Semiya 100 gms approx
- 1/2 cup Sago optional
- 2 ltrs +1/2 cup Milk refer notes
- 1 tin Condensed milk refer notes for sugar substitute
- 1-2 tbsp Sugar optional
- 1/2 cup Cashew nuts & raisins each
- 3 big Cardamom crushed
- 2.5 tbsp Ghee
Instructions
- If using sago, soak it in water for half an hour. Drain the water. Cook the soaked sago in 2 cups water till it becomes soft / glassy. It will take around 10 mins. Drain the water and rinse under cold water to remove the starch. Keep it aside.
- Heat 2 tbsp ghee in a bottom heavy pan and roast the semiya till golden brown. If you are using roasted semiya, just fry for 2-3 mins, till the raw smell goes.
- Add milk (2 ltrs) to it, bring it to boil and simmer. Cook till semiya is fully done, around 10-12 mins. Keep stirring in between.
- Add cooked sago, if using and mix well.
- Add condensed milk and stir, till it is well combined with milk. Cook for 4-5 mins. Do a taste test and add sugar, if required.
- Add crushed cardamom and remove from fire.
- Heat 1/2 tbsp ghee in a pan and fry the cashew nuts, when it becomes golden brown, add raisins. Add the fried cashews and raisins to payasam. Serve hot or chilled.
Notes
Since one tin condensed milk is used, this payasam is rich and has a creamy texture.If you prefer less creamier payasam substitute condensed milk with 2 cups sugar.
Keep in mind, that payasam tends to thicken as it rests. Also, the condensed milk makes it creamy. If you prefer a less thick consistency, heat the 1/2 cup milk in microwave for a min and add it in the end. Cook for 4-5 mins.