Semiya sweet, also known as semiya payasam or vermicelli kheer, is a popular Indian dessert made from roasted vermicelli, milk, sugar, and flavored with cardamom. Here's a step-by-step guide to make it:
Ingredients:
- 1 cup vermicelli (semiya)
- 4 cups milk
- ½ cup sugar (adjust to taste)
- 2 tbsp ghee (clarified butter)
- 2-3 cardamom pods (crushed) or ¼ tsp cardamom powder
- 10-12 cashews
- 8-10 raisins
- A pinch of saffron (optional)
- 1 tbsp chopped almonds or pistachios (optional)
Instructions:
Step 1: Roast the vermicelli
- Heat 1 tablespoon of ghee in a pan over medium heat.
- Add 1 cup of vermicelli and roast it until it turns light golden brown, stirring frequently to avoid burning.
- Once roasted, set it aside.
Step 2: Roast nuts and raisins
- In the same pan, heat another tablespoon of ghee.
- Add cashews and roast them until golden brown.
- Add raisins and sauté until they puff up.
- Remove and set aside for garnish.
Step 3: Boil milk
- In a separate pot, bring 4 cups of milk to a boil over medium heat. Keep stirring to avoid sticking.
- Once the milk starts boiling, reduce the heat to low and let it simmer for a few minutes to thicken slightly.
Step 4: Cook the vermicelli
- Add the roasted vermicelli to the simmering milk.
- Stir well and cook on low to medium heat until the vermicelli softens (about 5-7 minutes).
Step 5: Add sugar and flavoring
- Once the vermicelli is cooked, add ½ cup of sugar and stir until it dissolves.
- Add crushed cardamom or cardamom powder for flavor.
- Optionally, add a pinch of saffron soaked in warm milk for extra richness.
Step 6: Simmer and thicken
- Let the kheer simmer for another 5-7 minutes until it thickens to your desired consistency.
- Keep stirring occasionally to prevent it from sticking to the bottom.
Step 7: Garnish and serve
- Turn off the heat and garnish with roasted cashews, raisins, and optionally, chopped almonds or pistachios.
- Serve hot, warm, or chilled, based on your preference.
Enjoy your creamy and delicious semiya sweet!