Semiya Payasam | Kheer - No Condensed Milk
A quick and easy dessert recipe made with milk and vermicelli.
Ingredients
- 7 cups Milk, 2%
- 2 cups Vermicelli
- 0.75 cup Sugar
- 8 count Green cardamom pods
- 8 count Cashews
- 1 tablespoon Ghee
- 0.125 teaspoon Salt (A pinch to balance sweetness)
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Instructions
- 1Pour the 7 cups of milk into a large non-stick vessel and heat over medium flame. Stir occasionally to prevent the milk from burning at the base.
- 2Crack the cardamom pods on one side and add them to the milk. Continue stirring until the milk reaches a boil.
- 3In a separate pan, heat ghee over medium heat. Add the vermicelli and stir to coat well. Turn off the heat before the vermicelli turns light brown. Remove and set aside.
- 4Once the milk boils, lower the heat slightly and continue stirring until the milk reduces by approximately 20%.
- 5Add the sugar and a pinch of salt to the reduced milk. Stir well to dissolve completely.
- 6Taste the milk for sweetness and adjust by adding more sugar if necessary. Optionally, remove the cardamom pods at this stage.
- 7Add the roasted vermicelli to the milk mixture. Cook over low-medium heat, stirring continuously to prevent sticking.
- 8After 10-15 minutes, the vermicelli should be well-cooked. The mixture will thicken as it cools, so turn off the heat when it is slightly more liquid than desired.
- 9In a small pan, heat ghee and add the cashew pieces. Roast until they turn light golden brown, then add to the payasam.
- 10Allow the payasam to thicken for 2 hours. Serve warm or chilled, as desired.
