Badam Semiya Payasam
Badam Semiya Payasam is a sweet kheer or pudding made with roasted vermicelli, made with Durum Wheat and simmered in a thick flavoured almond rich milk, topped with nuts.
Equipment
- pan
Ingredients
- 1/2 cup Vermicelli Roasted Semiya
- 1/2 tsp Ghee clarified butter
- 1/2 cup Condensed Milk
- 500 ml Milk
- 1/4 cup Homemade Almond Meal Badam milk powder
- 1 tsp Cardamom powder
- 1 pinch saffron
- 1 tbsp cashews optional
Instructions
- In a pan, add the ghee and the roasted vermicelli. Sauté for 1 min, add ½ cup of water and close and cook for 8-10 mins till fully done.
- Now Add the condensed milk, 500 ml milk, homemade almond meal and mix well.
- Keep stirring till you get the required consistency.
- Finish with Cardamom powder
- If using Cashews, saute it in 1/4 tsp ghee till golden. Top the kheer with the toasted nuts
- Serve warm or cold or at room temperature.
Notes
- If there is no Roasted Semiya available on hand, roast the unroasted Vermicelli (not rice vermicelli) in an extra tsp of ghee till well roasted and browned
- Sugar is mild-moderate here, as we like it that way. Adjust quantity of condensed milk if you have a sweet tooth
- When adding badam milk powder, keep stirring so not to burn the kheer.
- Kheer tastes good both cold and hot. But we prefer to have it chilled.
- Shelf life: Can be stored in the refrigerator up to 3 days : Micro the required quantity only for 1-2 mins (depending on the quantity) before use if consuming on the subsequent days (after bringing the kheer to room temperature)
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