seviyan kheer recipe | semiya payasam | semiya kheer or vermicelli kheer is a practical kitchen recipe from Kiyaan Singh's ctrlshifteat kitchen, formatted for clear prep, cooking, and serving.
Recipe Snapshot
- Prep time: 5 minutes
- Cook time: 25 minutes
- Total time: 30 minutes
- Yield: 5 Servings
- Category: Dessert
- Cuisine: south indian
Ingredients
- 1 tbsp ghee / clarified butter
- 5 cashew / kaju (broken)
- 1 tbsp raisins / kishmish
- ¾ cup vermicelli / semiyan
- 4 cup milk
- ¼ cup sugar
- ¼ tsp cardamom powder / elachi powder
Method
- firstly, in a tawa heat 1 tbsp ghee and roast 5 broken cashew and 1 tbsp raisins.
- roast till they turn golden brown, keep aside.
- in the same ghee roast ¾ cup vermicelli on low to medium flame for 5 minutes.
- roast till the semiyan turns golden brown. keep aside.
- in a large kadai heat 4 cup milk and get to boil stirring occasionally.
- now add roasted vermicelli and give a good mix.
- boil for 10 minutes or til semiyan softens.
- now add ¼ cup sugar and mix well. add more sugar depending on the sweetness you are looking for.
- boil for 5 minutes or till kheer thickens.
- additionally, add roasted cashew - raisins and ¼ tsp cardamom powder. mix well.
- finally, serve semiyan kheer chilled or hot garnished with few nuts.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.