Semiya Payasam is an authentic South Indian recipe and is made on special occasions. The main ingredient in the payasam is semiya/Seviyan /vermicelli and dry fruits. This Payasam/ Kheer is very rich and delicious.
It is very easy to make...This classic Indian dessert prepared with vermicelli cooked in milk and thickened with crunchy dry fruits. In this delicious rich dessert Saffron is added for a unique flavor. This dessert is rich with dry fruits, ghee, cardomon and saffron, the taste of this sweet still lingers on palate and makes this kheer unique and tasty.
Today is RakshaBandhan, Avani avittam and Independence day .So on this special festive occassion I made this Payasam.
Full fat milk- 1 litre
Roasted vermicelli/seviyan- 100gm
Condensed Milk-200 gm
Sugar- 1/2 cup
Cashews- 10 gm(chopped)
Pistachios- 10 gm(chopped)
Almonds- 10gm (chopped)
Ghee - 2 tbsp
Cardamom powder - ¼ tsp
1.Soak the almonds in boiled water and then peel off the skin and slice the almonds and Keep aside.
2.Soak saffron in warm Milk.
3.Heat ½ tablespoon ghee in a pan. Once it is hot, fry the cashews, almonds, pistachios & raisins separately, until they all turn golden brown. Remove them from the pan and keep it aside.
4.In the same pan add the remaining ½ tablespoon ghee. Fry the vermicelli until it starts changing its color and becomes slightly golden. (This step can be skipped if using roasted vermicelli).
5.Heat milk in a broad vessel till it reduces by half.
6.Once Milk started thickening add the fried vermicelli immediately to the milk along with the roasted dry fruits.
7.Mix well and cook the vermicelli until it becomes soft.
8.Once the vermicelli gets cooked, add the condensed milk ,sugar and saffron soaked in milk and cardamom powder and cook for another minute.
9.Then turn off the heat and serve warm in small bowls Garnish with almonds and pistachio slivers.