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How to Prepare Semiya Payasam - Vermicelli Kheer Dessert Recipe

How to Prepare Semiya Payasam


Vermicelli - 2 cups
Cashew nuts – handful
Raisins – handful
Chouari (sago) - ¼ cup
Sugar - 2 ½ cup
Milk - 3 cups
Cardamom - 3 to 4 pods
Saffron / Milk Masala - a pinch
Water - 1 ½ cup

Method of preparation

For preparing the Semiya payasam, you may begin by heating the ghee in a wok and fry the vermicelli till it attains a light-brown colour and then keep it aside. Next, add water and stir well. Now add sago (chouari). Continue to stir. When the vermicelli becomes soft, add sugar and stir well. Add milk to the vermicelli. Now, take a small pan and heat some ghee. Put saffron or milk masala in the milk and dissolve it. Follow it up by adding the cardamom powder. Fry some cashew and raisins in the pan containing the heated ghee. Finally, add this also to the vermicelli in the wok and boil for two minutes and then serve hot.

Voice-over: Shobha Tharoor Srinivasan
Recipe and Presentation:  Laila Venu Kumar  
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