Semiya Payasam / Vermicelli Kheer / Worm Pudding

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Introduction: Semiya Payasam / Vermicelli Kheer / Worm Pudding

About: Mom of 2 kids, Food Blogger, Foodie :)

Kheer is a rice pudding from the cuisine of the Indian Subcontinent, made by boiling rice, broken wheat, tapioca, or vermicelli with milk and sugar; it is flavoured with cardamom, raisins, saffron, cashews, pistachios or almonds. It is a traditional Indian Dessert, which we usually make it for all festivals. It is rich, creamy and delicious dessert. I have made this with semiya/vermicelli. It can also be made with Cream of wheat/Sooji/Rava.

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Step 1: Ingredients

1/2 cup - Vermicelli

1/2 cup - Sugar

2 cup - Milk

1/2 cup - Water

1 - Elachi / Cardamom

1 tbsp - Ghee / Clarified butter

Some cashews and raisins

A pinch of Salt

Step 2: Method

Heat ghee in a pan over medium flame. Fry cashew and raisin till it turn to golden brown. Then set aside.

Fry vermicelli in the same pan for 2 minutes or till it turn to golden brown here and there. Set aside.

In the same pan, bring water to boil. Add fried vermicelli, sugar, elachi into it and cook till it become soft and transparent.

Now add milk into it and bring to boil. Add a pinch a salt, give a stir and switch off the flame.

It will become thicken once it cooled down. Garnish with fried cashews and raisins.

Serve hot or cold according to the individual preference.

Note:

If kheer became too thick, add hot or cold milk to adjust the consistency of kheer before serving.

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    2 Discussions

    0
    thesaltedmatt
    thesaltedmatt

    3 years ago

    This was delicious! I admittedly had to make some substitutions though. Sweet Potato noodles were used instead of vermicelli and I used a mix of cloves and allspice in place of the cardamom. China's great, but it's kinda hard to find spices sometimes -_-

    0
    Bhawya
    Bhawya

    Reply 3 years ago

    with sweet potato noodles, it will b so great.. cardamom gives super taste in milk pudding.. I haven't tried with cloves..Aftr u made it, please share ur feedback .. thanks :)