Semiya Payasam or Vermicelli Kheer or Shavige Payasa
Ingredients
- Vermicelli or Semiya or Shavige - 1cup
- Sugar - 1 cup
- Milk - 6 cups
- Ghee or Clarified Bitter - 3tsp
- Raisins - 10 to 15
- Cashew nuts - 10 to 15
- Almond - 6
- Cardamom Powder 1/2 tsp
- Saffron 6 strands
Method
- Soak Saffron in 2 tsp of Milk (not required if you are using Badam Feast). Boil the remaining Milk. Cut the Almonds lengthwise. Keep aside all these 3 things separately.
- Melt 1 tsp Ghee/Clarified Butter in a pan, add Vermicelli/Semiya and fry until Vermicelli turns golden brown.
- Take 2 cups of boiled Milk from Step 1 in a vessel. Add fried Vermicelli/Shavige to it and cook until the Semiya/Vermicelli turns soft.
- Once the Vermicelli/Semiya turned soft, add remaining boiled Milk and boil for 2-3 more minutes. Then add Sugar or Badam feast/Powder (which already contains Sugar) and boil for 5 more minutes.
- Only if you are NOT using Badam Feast, now add Cardamom Powder and soaked Saffron (from Step 1) and mix well. Badam Feast comes ready with Cardamom Powder and Saffron.
- Heat Ghee or Clarified Butter in another frying pan. Fry Raisins, Cashew Nuts and Almonds until Cashews turn golden brown. Mix these fried ingredients to the above Semiya Payasam mixture and stir once.
- Now Vermicelli Kheer or Semiya Payasam or Shavige Payasa is ready to serve. Serve hot. Else, allow the Payasam to cool to room temperature, refrigerate for few hours and serve chilled.