Showing posts with label recipe kheer. Show all posts
Showing posts with label recipe kheer. Show all posts

Semiya Payasam / Vermicelli Kheer/ Dessert


Ganesh Chaturthi | Vinayakar Chaturthi 4th day Prasadam. 

Semiya/Vermicelli/thin noodles are popular in many parts of India. This noodle is prominently used for breakfast menu like Semiya Upma and also as sweet dish like kheer or a sweet dessert similar to rice pudding.

In the language of Tamil “Prasadam” means an edible food that is first offered to a God / deity and then distributed in his/her name to followers/others as good sign. 

First day ->  Fried Modak 
Second day -> Vella Kozhakattai / Ukadiche Modak
Third Day -> Thill /Ellu Kozhakattai
Fourth Day is Semiya Payasam / Vermicelli Kheer


  • Semiya /vermicelli  Roasted - 1/2 cup
  • Milk - 2 cups
  • Sugar - 1/4 cup
  • Ghee(clarified butter) / Butter - 1 tbsp
  • Elaichi /Cardamom Powder - 2 tsp
  • Cashew Nuts - 8 to 10 nos
  • Raisin - 1 tbsp

Time Required: 15 mins


Step 01) Heat a pan add 2 tsp ghee and roast the cashews and raisins and transfer them in to a  plate

Step 02) In the same pan dry roast the semiya till golden brown.  I used the ready to use dry roasted semiya / vermicelli, which you will get it in Indian Grocery store

Step 03) To save the time, in microwave bowl add semiya and 1/2 cup of water and cook it for 4 mins.

Step 04) In a pan add milk, allow it to boil till the milk turns creamy and becomes thick. Add cooked semiya, cardamom powder and cook it for 2 to 3 mins. ( If you skip the 3rd step, keep stirring it continuously with milk so that vermicelli doesn't burn and stick to the pan)

Step 05) Switch off the flame then add sugar,cashew nuts and raisins and mix it well.

Prasadam is ready to offer for lord Ganesh :)

You can serve warm kheer with puris(Indian flat bread). Otherwise, serve chilled like dessert.

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Moong Dal Kheer / Pasi Paruppu Payasam


This is yet again a lovely, mouthwatering and simple recipe. You can make this for any festival days.  The subtle sweetness and smoothness of dal/lentils tastes divine. You can add fried coconut pieces to give the crunchiness.


  • Moong Dal / Green Gram Split  - 1 Cup
  • Jaggery - 1 1/2 cup (Indian sweetener made from sugar cane juice- Available in Indian store)
  • Milk - 1/2 Cup
  • Water - 3 cups
  • Ghee /Clarified Butter- 1 tbsp
  • Cardamom/Elaichi Powder - 1 tsp
  • Cashewnuts/Almond for decoration

Time Required: 15-20 mins


1. Roast the moong dal nicely till it turns to brown color.
2. Soak it in the water about 4 hrs (otherwise the cook time is huge else cook it in pressure cooker for 2 whistles)
3. Rinse out from the soaked water and boiled the moong dal in fresh water.
4. In another pan dissolved the jaggery with 1/2 cup of water (drain out the dust if any)
5. Add the jaggery syrup, 1tsp of cardamom powder, milk to the  moong dal mixture and cook until tender
6.  Fry the cashew nuts in ghee and add it the payasam and enjoy :)

Serving: You can serve hot or cold as per your family members preference. It tastes good in both the ways.

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