Vermicelli Kheer | Semiya Payasam

Vermicelli Kheer/ Semiya Payasam is yummy, healthy and also delicious payasam which is especially prepared during festivals. Payasam is simple to make and it usually decreases heat in our body when we fevers and colds.

Cooking Time 30 -45 min
Serves 3 - 4 Persons

Ingredients:

Semiya/Vermicelli	1 Cup
Sago (Saggubiyyam)	1/4 Cup
Milk	4-5 Cups
Sugar	1/2 Cup
Cardamom pwd (Elachi)	1/2 Tsp
Ghee / Butter	1 Tsp

For Seasoning:

Cashews	10-15
Raisins	10-15
Ghee / Butter	2 Tbsps

Process:

• Take a frying pan, add little ghee and lightly roast vermicelli & keep it aside.
• Soak the sago in water until 1 hour and boil the soaked sago along with water until they are soft.
• Mean while boil the milk in a microwave for 10-15 min.
• Stir continuously in between to prevent from sticking.
• Add the boiled milk to the boiled sago and mix well.
• Then slowly add the roasted vermicelli to the milk & sago.
• Boil them on medium heat and stir continuously until it becomes little thick.
• Add the elachi powder &  sugar and mix well on low heat. Remove from the stove.
• Lastly in a different pan fry cashews and raisins in 1 1/2 tbsp of ghee/butter.
• Remove them from the pan & add this to the payasam.
• Serve the payasam as hot / chilled.

Sending Pongal and this Semiya Payasam recipes to 'My Baby's Favorite food' event hosted by Roma Sharma.