Bachelor Cooking # 18 - Vermicelli Payasam

Vermicelli Kheer/ Semiya Payasam Recipe

Here is a recipe for a desert which you an try over the weekend. It tastes good and is also very simple to make.

Ingredients needed

Milk - 5 cups

Vermicelli - 75 grams

Sugar -1/2 cup (or as required)

Cashew nuts - 5

Cardamom - 3-4 ( powdered)

Raisins -10

Ghee - 1 tbsp

Method

• Heat 2 tsp of ghee in a pan and roast Vermicelli/Semiya till golden brown. Remove and keep aside.
• In the same pan, heat some more ghee and fry cashew nuts and raisins separately and keep it aside.
• Boil milk in a heavy bottomed pan, then add the roasted vermicelli to it and cook till it becomes soft. Keep stirring it to prevent it from getting burnt.
• Then add sugar and mix till it dissolves.
• Add cardamom powder and garnish it with cashew nuts and raisins.
• Now your vermicelli kheer is ready to be served. Can be served hot or chilled
• If the paysam/kheer become thick after a few hours, you can add milk to reach your desired consistency.

Cheers!