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Semiya Paysam

Anjali Suresh
10 minutes
Prep Time
20 minutes
Cook Time
2 People
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ABOUT Semiya Paysam RECIPE

A delicious sweet preparation (kheer) from Kerala.

Recipe Tags

  • Veg
  • Medium
  • Festive
  • Kerala
  • Simmering
  • Boiling
  • Frying
  • Dessert

Ingredients Serving: 2

  1. Milk - 1/2 litre
  2. Bambino Vermicelli (sevai/semiya) - 1/2 cup
  3. Ghee - 2 to 3 tsp
  4. Sugar - 15 tsp (adjust to taste)
  5. Cashew nuts - 7
  6. Cardamom powder - from 2 pods


  1. In a kadai take little ghee, fry the cashews till golden brown and keep aside.
  2. In the same kadai put little more ghee if required. Fry the vermicelli till brown colour on low flame and constant stirring.
  3. In the meantime boil the milk and let it simmer on a low flame then put the fried vermicelli in the milk slowly. Stir continuously to avoid the formation of lumps.
  4. Let the vermicelli cook for a few minutes on low flame.
  5. Add the sugar mix well and let it simmer till thick.
  6. Turn off the gas and garnish with cardamom powder and fried cashews.
  7. If the kheer/ payasam gets too thick adjust by adding a little more milk before serving. Serve chilled.

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Sukaran Jaura
Sukaran Jaura   Sep-21-2016

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