Vermicelli kheer or semiya payasam (pudding) is a classic Indian dessert prepared with roasted vermicelli , milk and nuts.
- 100 gm Vermicelli / Semiya
- 1/2 cup Sago (optional)
- 2.5 ltr Milk
- 1 tin Condensed milk
- 1 - 2 tbsp sugar (optional)
- 1/2 cup each Cashew nuts & raisins
- 3 big Cardamom (crushed)
- 2 1/2 tbsp Ghee
If using sago, soak it in water for half an hour. Drain the water. Cook the soaked sago in 2 cups water till it becomes soft / glassy. It will take around 10 mins. Drain the water and rinse under cold water to remove the starch. Keep it aside.
Heat 2 tbsp ghee in a bottom heavy pan and roast the semiya till golden brown. If you are using roasted semiya, just fry for 2-3 mins, till the raw smell goes.
Add milk (2 ltrs) to it, bring it to boil and simmer. Cook till semiya is fully done, around 10-12 mins. Keep stirring in between.
Add cooked sago, if using and mix well.
Add condensed milk and stir, till it is well combined with milk. Cook for 4-5 mins. Do a taste test and add sugar, if required.
Add crushed cardamom and remove from fire.
Heat ½ tbsp ghee in a pan and fry the cashew nuts, when it becomes golden brown, add raisins. Add the fried cashews and raisins to payasam. Serve hot or chilled.