This preparation is a kheer that i made for Krishna Jayanthi this year. This is a milk based preparation which consists of Vermicelli (Semia) and Sugar. The amount of milk, vermicelli etc could be varied depending upon interest

Servings |
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Ingredients
- 1 Litre Milk
- Handful Vermicilli
- 5-10 Pieces Cashew Fry the cashew in ghee till brown and set aside
- 1-2 Tsp Ghee / clarified butter
- 10-12 Tsp sugar this could vary depending upon the quality of the sugar
Ingredients
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Instructions
- Heat ghee in a kadai, and fry/roast the vermicilli in it till it is brown in colour. (If roasted vermicilli is reasily available then they could be used directly).
- In another vessel, Boil the milk and let it simmer till the quantity of the milk reduces to 75% of the original quantity...keep stirring the milk so that it does not stick to the bottom of the vessel.
- Add the roasted vermicilli and let it cook for 5 -7 minutes.
- After 10 mins, add the sugar and let the whole milk mixture simmer till the milk reduces a bit further.
- Garnish the payasam with the cashew and serve hot