Semia Payasam ( Kheer )

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Vermicelli – 2 cups
Water – 7 cups
Milk (Boiled)– 1 litre
Sugar – 2 cups
Cashew Nuts – 6-7
Cardamom – 1
Ghee – 1 Tablespoon


  1. Sauté the Vermicelli in half of the ghee until golden brown.
  2.  Boil water in a vessel.
  3. Add in the fried Vermicelli and cook for 10 minutes or till the vermicelli is cooked well.
  4. Add in the sugar and mix well.
  5. Add in the milk and stir well.
  6. Simmer for 5 minutes.
  7. Crush the cardamom seeds and put it in.
  8. Sauté Cashew nuts in the remaining ghee.
  9. Add the cashew nuts into the payasam
  10.  Payasam is ready to serve.


  1. If the consistency feels thicker than normal, you could add hot water to it.
  2. You could also add Raisins and Almonds.
  3. You could add in a tin of milkmaid before adding in the milk to get a richer Payasam

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