Usually all of us make kheer/payasam for any festive occasion and the one i made was no exception.I was on a break from blogging for a while and this one i made for my daughter’s birthday though it’s 2 months back posting now only. She likes this very much and every year i make this for her special day.This is a easy and basic recipe but believe me is really tasty and kids will love it for sure.The key here is get the vermicelli perfectly cooked and that’s it.Now over to the recipe….
INGREDIENTS
| Semiya/Vermicelli | 1 cup |
| Boiled milk | 3 cups |
| Sugar | 1 cup |
| Cardamom powder | 1/2 tsp |
| Cashewnuts | a few |
| Raisins | a few |
| Ghee | 1 tsp |
HOW TO MAKE
- Heat ghee in a pan and roast cashews until golden brown.Also add in raisins until they are bloated.Take them out and set aside for later use.I used roasted semiya so iam using directky.If you are using plain then dry roast it in the same pan and add boiled milk to it.
- Allow it to cook a while and when it is done add sugar and cardamom powder to it.
- Garnish with roasted nuts and serve hot or cold as you please.
Notes
- Cooking the vermicelli in the milk ensure creamy texture and adds richness to the dessert.
- You can alternatively use plain semiya as well in place of roasted one.
- The payasam usually gets thick so you can add more and see for the correct consistency.
- Add condensed milk for that extra taste.
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