Easy Semia Pudding Recipe - Vermicelli Kheer Recipe Recipe

To begin making the Semiya Payasam formula, cook thoroughly the Semiya (Vermicelli) in aqua.Into a saucepan, introduce the aqua and the semiya and bring to a bring to a stew.

Once the semiya begins to bring to a stew, turn the bring to temperature to medium and cook thoroughly the semiya until it is soft and done. Once done, introduce the 500 ml of dairy liquid, granulated sugar, cardamom ground mix and saffron and mix gently until the granulated sugar dissolves completely.stew the Semiya Payasam/ kheer for another 5 mins till the flavors are  absorbed well and the payasam looks thick and decadent.  You can adjust the consistency of the payasam, based on your preference.

Note, that once the Semiya Payasam cools down, the semiya will begin to absorb all the dairy liquid and get thicker as well.While the Semiya is simmering, we will parched-fry the cashew nuts.

In a small skillet, bring to temperature ghee on low bring to temperature; introduce in the cashew nuts and parched-fry until crisp and golden.

introduce in the raisins, mix gently for a few seconds until it puffs up and keep aside.Turn off the bring to temperature and finally top the Semiya Payasam with the roasted cashew nuts and raisins and present the payasam scalding or cold as desired.present the Semiya Payasam/ Seviyan Kheer as a party dessert for any festive occasion or after your meal of Jodhpuri Aloo, Ajwain Puri, Satvik Carrot Sprout Salad and Mirchi Ka Chunda.