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Vermicelli Kheer (Semia or Sev Kheer/Payasam)

August 12, 2014

The usual one no Indian home does without. But wanted to record it anyway. Simplest to make at home.

Ingredients:

Vermicelli/Sev in Hindi or Semia in Tamil – 1 packet or 250 gms (broken) – now this vermicelli is marketed roasted. For Kheer, this is not good as the cooked sev/semia will still be stubborn and may not yield soft. Better always to go for vermicelli plain (non-roasted) that we can roast at our convenience.

*Vermicelli is like very thin spaghetti really.

Sugar – 3-4 tbsp

Milk – 500 ml to 1 litre or condensed milk sweetened or unsweetened as required.

Water

Ghee – 1 tbsp

Cardamom powder a pinch

Broken cashewnuts/badam (almonds) and Raisins – 1 tbsp.

2-3 tsp of very thin shreds of roasted kopra (dry coconut) (optional)- we usually used to roast this with nuts and add to kheers always, but for health reasons I am ruling out of late.

 

Method:

* Roast the vermicelli dry in a shallow pan/wok to golden brown, on breaking it to manageable levels. Keep aside.

* Bring milk to boil and keep aside. Or can also use condensed milk sweetened or unsweetened (normally i don’t but do for guests).

* Heat a large saucpan and add ghee to it. When it melts, before it smoulders add the broken cashews/badam first and after a minute add the raisins. Roast everything to golden brown. Shredded coconut copra may also be added with the nuts.

* Add a little of the boiled milk and 1 cup of water to the pan and let it simmer. Can add more milk at this stage if you want. Without adding water, I cook the vermicelli entirely in  milk only which makes a very rich kheer.

* Add the roasted vermicelli and keep stirring until it cooks soft, taking care not to overcook.

* Add sugar when the vermicelli is half-done and keep stirring. The sugar caramel will blend with the cooking vermicelli.

* Garnish with cardamom powder and stir well and switch off.

* Let the kheer cool – add more milk now or add the condensed milk. In case you are adding sweetened condensed milk, there is no need to add sugar or add sugar with caution so as not to make the payasam over-sweet.

* Adding more milk to the kheer when both the kheer and the milk are hot will not help. Instead add when both are lukewarm. Add sugar if necessary.

* Serve lukewarm or chilled.

* One of regular kheers/dessert/payasam especially for our ‘Devi.’ I serve Her in a silver tumber always 🙂 Sterling Silverware reserved for Mother Goddess only in our home 🙂

* Serves upto 3-4 people.

* Yummy and simple dessert – a quickie when guests announce themselves at short notice. Yeah for guests – milk can be substituted with condensed milk.

 

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