Oats Semiya Kheer (Payasam) | How to make Oats Semiya Kheer (Payasam)

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ByShyamala Kumar
Created on 31st Jan 2016
  • Oats Semiya Kheer (Payasam), How to make Oats Semiya Kheer (Payasam)
Oats Semiya Kheer (Payasam)by Shyamala Kumar
  • Oats Semiya Kheer (Payasam) | How to make Oats Semiya Kheer (Payasam) (6 likes)

  • 0 reviews
    Rate It!
  • By Shyamala Kumar
    Created on 31st Jan 2016

About Oats Semiya Kheer (Payasam)

A healthy variant of the traditional South Indian ‘Paal Payasam’ made using oats and semiya/vermicelli. South Indian Kheer/payasams are more thin in consistency than other types.

Oats Semiya Kheer (Payasam) is an aromatic, flavorful and delicious dish which is very much popular in Tamil Nadu. The name itself get juices flowing in your mouth and this dish has a heavenly experience in every bite. When Oats Semiya Kheer (Payasam) is cooked perfectly it can turn into a dish beyond excellence. It is a recipe of delight which no one can resist. You can try this amazing Oats Semiya Kheer (Payasam) at the restaurants and you can also prepare it at your home. People of different region prepare this dish differently according to their own taste. This quick and easy recipe requires only 10 minute for the preparation and 30 minute to cook it perfectly. On the Better Butter website, you can find the recipe of Oats Semiya Kheer (Payasam) by Shyamala Kumar in step by step with pictures so you can easily learn how to cook the perfect Oats Semiya Kheer (Payasam) at your home without any difficulties. Oats Semiya Kheer (Payasam) is one of the representative dishes of Tamil Nadu which you can serve in any special occasions.

  • Prep Time10mins
  • Cook Time30mins
  • Serves2People
Oats Semiya Kheer (Payasam)

Ingredients to make Oats Semiya Kheer (Payasam)

  • Full Cream Milk - 1 1/2 liters
  • Semiya - 1/4 cup
  • Oats - 1/4 cup
  • Sugar - 1/2 cup (or as per taste)
  • Cashew - 5 or 6, broken into pieces
  • Raisins - 10-15
  • Elaichi Powder- 1/4 tsp
  • Ghee - 1 tbsp

How to make Oats Semiya Kheer (Payasam)

  1. Roast semiya, oats, cashews, raisins in ghee separately. In a heavy bottomed kadai or vessel, boil and condense milk to half the quantity.
  2. Add roasted semiya, oats and simmer for few mins for it to get cooked well. Add sugar and mix well. Keep scraping the sides of the kadai to mix the malai collected on the sides with the kheer. At this point, the kheer condenses even more.
  3. Add cashews, raisins, elaichi powder and mix well. Remove from flame and serve either hot or cold.

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