Monday, August 22, 2011

Semiya Payasam / Vermicilli Kheer


Ingredients

  • Semiya / Vermicilli - 1 cup
  • Sugar - 1 - 1/2 cups
  • Milk - 2 cups
  • Elachi Powder - 1 teaspoon
  • Pachai Karporam (Edible Camphor) - a pinch
  • Ghee - as required
  • Cashews, Dry Grapes - as required

Method
  1. Roast cashews and dry grapes in 1 tablespoon of ghee and keep it aside
  2. Add 1 or 2 tablespoons more ghee and roast semiya
  3. Boil 2 cups of water and add roasted semiya to it.Close it with the lid and cook the semiya in medium flame.This will hardly take about 3- 5 minutes.Stir it in between twice
  4. Add sugar to it and dissolve the sugar.You can do this in low flame.Generally after switching off the stove it will be still hot which is optimum for the sugar to get dissolved
  5. Now add elachi powder edible camphor and mix with milk
  6. Add the roasted cashews and dry grapes
  7. You can serve this hot or chilled
Note

  • If you buy roasted vermicelli / semiya you can skip step 2