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Semia Payasam (vermicilli kheer)


1. Vermicilli(hand-crushed into small pieces) : 100 grams
2. Milk : 1 litre
3. Sugar : 250 grams
4. Condensed milk : 1 tin
5. Cardamom powder : 1 teaspoon
6. Cashew nuts : 50 grams
7. Raisins : 50 grams
8. Ghee : 2 tablespoons
9. Water : 2 cups

Method of Preparation

Boil the milk, in a vessel . Reduce the flame , add the condensed milk and cook for 2 2 minutes,stirring constantly. Remove from fire and keep aside. In a thick bottomed vessel, heat one tablespoon ghee. When the ghee melts, reduce the flame and add the crushed vermicilli and roast on low fire till the vermicilli turns golden, stirring constantly. ( till the roasted smell comes out). Add the sugar and stir constantly till the sugar changes colour. Add 2 cups of water and bring to a boil on medium fire.Cook on low fire for 5 minutes. Add the milk and cook for 2 more minutes. Remove from fire. Garnish with cardamom powder and cashewnuts and raisins fried in the remaining ghee. Cover with a lid and keep for 5 minutes. Mix lightly with a serving spoon and serve.