Semiya Payasam or kheer is one of the most underrated desserts. Many prefer other payasams over this with the rationale being it’s not as rich or decadent as others.
However, it has always been my favorite and I take my time to cook it slow which gives it it’s richness.
1 tbsp Ghee
1/4 cup broken Cashew nuts
1/4 cup Black raisins
1 tbsp Ghee
3/4 – 1 cup Semiya/ vermicilli (this depends on your preference of liquid to solid ratio)
5 cups Milk- full fat
1/4 cup Sugar
1.5 tsp Cardomom powder
1/4 cup Water
1. In a deep non stick pan add the milk and Cardomom powder and cook on medium flame while continuously stirring.
Make sure to scrape the sides and bottom as you do this.
2. Keep cooking till the volume has reduced to 3 cups
3. Strain and keep aside.
4. If the amount of strained solids is more than a tablespoon, add it to a blender with 1/4 cup of water and blend till smooth
5. Add this back to the strained milk
6. Fry the cashews and raisins in ghee till the raisins have expanded and cashews are golden.
7. Fry the Semiya in ghee till golden
8. Return the milk mixture to the deep pan in medium heat and add the Semiya to this
9. Cook while continuously stirring and scraping bottom and sides till the Semiya is cooked.
10. Add sugar to this and stir to dissolve.
11. Turn off the heat and add the fried cashews and raisins
Serve it hot or chilled based on preference.
My household vote always goes to chilled 🙂