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12 Apr 2008

Semiya paayasam / Vermicelli kheer

Semiya / Vermicelli 2 cups
milk 4 cups
water 1 cup
sugar 3/4 cup
cardamom powder 1/4 tsp
ghee 1 Tbsp
roasted and powdered oats 1 Tbsp optional
raisins and cashews few

How to prepare
Heat ghee in a vessel. Roast raisins and cashews. When it is done, remove and keep aside.
Roast semiya in the same ghee for few minutes by stirring continuously until it slightly changes color. Do all these on low flame.
Add 2 cups of milk plus 1 cup of water into this and cook on a medium flame.
When the semiya is cooked, add the remaining milk and sugar. Mix well, remove from fire. Sprinkle cardamom powder over this. Garnish with raisins and cashews.
Don't over cook semiya, then it will stick together. If you find the paayasm is too thick later, then add little more milk to reach to your desired consistency..


  1. my all time favorite seena!love these

  2. I love payasam, it looks delicious

  3. Seens..The payasam looks yummy..I love this too..

  4. Seena, how interesting, we have the same dish in Azerbaijan, we usually eat it for breakfast as a type of porridge. Yum!

  5. Gorgeous payasam, Seena!! :)

  6. Hi, I was just wondering.. I'd love to make this, as a friend once prepared it for me and it was delicious, but I am unfamiliar with some of the terms that you are using. What kind of "vessel" do you mean? Also, what exactly is ghee? Thanks.

  7. Jessica, Welcome to Simple & Delicious!
    A vessel is a pan, especially heavy bottomed, just to avoid sticking things in the bottom side.
    Ghee is clarified butter. You can get details from Wiki..
    thanks for visiting! hope to see u again... :)

  8. not bad and sweet is less in your integridents


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