Semiya Payasam / Seviya Kheer

New year a new decade and a new sweet post ! Semiya payasam / Seviya kheer comes real handy on those days when you want to make a rich flavourful sweet dish ( with lots of dry fruits) and yet is very easy to prepare. D's mom shared this delicious sweet dish in detail. This dish can be had on many festive occasions and would definetly be a sure shot success.

Prep time : 5 mins

Cooking time: 15 mins

Ingredients :

Semiya / Vermicilli - 1 cup

Sugar - 1 and 1/4 cup

Water - 1 cup + 1/4 cup ( if required )

Milk - 2 cups

Ghee - 2 tbsp

Cashew nuts - 1 tbsp ( broken )

Raisins - 1 tbsp

Elaichi - 2 nos, roughly powdered

Saffron - 3-4 strands (optional )

Yellow color - 1/8 tsp

Procedure :

Soak the saffron ( if using) in a tbsp of milk 20 mins prior to cooking. If you forget soaking it, just microwave the saffron with a tbsp of milk for 30 seconds ( this also works! )

Take a small pan on medium heat, heat a tbsp of ghee and fry the raisins and cashews respectively ( fry them seperately, else the raisins might get burnt as they get cooked faster ). In the same pan heat the remaining ghee and add the semiya / vermicilli and roast on medium - low heat till it gets a nice golden brown color ( This should approx take 8 - 10 mins ).

Once the vermicilli turns golden brown add one cup of water. Stirring in between , wait till the water comes to a boil ( the vermicilli / semiya would be half cooked ) . Pour the 2 cups of milk and again wait till it comes to a boil, stirring in between ( approx 5 mins on low- medium heat ). Buy this time the semiya/ vermicilli would have plumped up. Now add the sugar and stir in between till the sugar melts completely. At first, after adding the sugar, the payasam / kheer might look watery. Let it boil for 5 mins till you get a homogenous consistency. Again if the kheer looks very thick add some water and let it boil. At this stage add the dry fruits, yellow color, saffron ( if using ) and elaichi. Allow it to boil.

Can be served hot / chilled.