INGREDIENTS:
- Vermicelli - 1/2 cup
- Chauwari or Tapioca pearls – 1 tbsp
- Milk – 2 and 1/2 cup (preferably full fat +extra if needed)
- Sugar – 1/2 cup (reduce as per taste if adding condensed milk)
- Cashew halves - 3 Tbsp
- Raisins – 2 Tbsp (optional)
- Green cardamom powder – 1/8 tsp
- Few strands saffron
- Nutmeg powder - 1/8 tsp (optional
- Ghee – 1 Tbsp
METHOD:
- Cook the Sabudhana/chauwari (Tapioca pearls) in a heavy bottomed vessel by adding 3 glasses of water.
- When it done, it will appear to be transparent and soft.
- Drain it and keep aside.
- Sago or Chauwari is optional.You can make Vermicelli/semiya Payasam (Kheer) without Sago/Sabudhana/Chauwari.
- Heat 1 Tbsp of ghee in a bottom heavy bottomed pan.
- Fry cashews halves in the pan till they become golden brown. Transfer roasted Cashew nut halves to a bowl. Keep aside.
- Now add raisins to the pan and toast till raisins puff up. Transfer puffed raisins to a bowl. Keep it aside.
- In the same pan, add the vermicelli stir slowly and toast till every strand is coated with ghee and browns evenly for 5 –10 minutes in low flame. A nice aroma emanates in kitchen when it turns a light brown shade.
- Now add 1 cup milk to the pan and stir as the vermicelli cooks while absorbing the milk. Keep stirring to prevent it from getting burnt. As and when the milk is absorbed replenish with another 1 cup.
- Add sugar, cardamom powder , nutmeg powder and saffron threads..
- Continue stirring. Bring it to a boil.
- The vermicelli is done when it is cooked through but still firm. You do not want it cooked to a mush.
- Now add cooked Sago/Sabudhana/Chauwari to the Semiya Payasam. mix everything well.
- Add remaining milk, stir well and when it comes to a boil, turn off the stove.
- Vermicelli Payasam (Semiya Payasam) is ready. Pour into a serving bowl and garnish with ghee roasted raisins and cashew halves .
- Vermicelli Payasam can be served hot.If you want it cold,let it cool and refrigerate it.Whenever required,add milk and sugar as desired,stir and serve.
