Semia Pudding - Vermicelli Kheer

Step 1: To begin making the Semiya Payasam Recipe, cook the Semiya (Vermicelli) in water

Step 2: Into a saucepan, add the water and the semiya and bring to a boil

Step 3: Once the semiya begins to boil, turn the heat to medium and cook the semiya until it is soft and done

Step 4: Once done, add the 500 ml of milk, sugar, cardamom powder and saffron and stir until the sugar dissolves completely

Step 5: Simmer the Semiya Payasam/ kheer for another 5 minutes till the flavors are  absorbed well and the payasam looks thick and creamy

Step 6: You can adjust the consistency of the payasam, based on your preference

Step 7: Note, that once the Semiya Payasam cools down, the semiya will begin to absorb all the milk and get thicker as well

Step 8: While the Semiya is simmering, we will roast the cashew nuts

Step 9: In a small pan, heat ghee on low heat; add in the cashew nuts and roast until crisp and golden

Step 10: Add in the raisins, stir for a few seconds until it puffs up and keep aside

Step 11: Turn off the heat and finally garnish the Semiya Payasam with the roasted cashew nuts and raisins and serve the payasam hot or cold as desired

Step 12: Serve the Semiya Payasam/ Seviyan Kheer as a party dessert for any festive occasion or after your meal of Jodhpuri Aloo, Ajwain Puri, Satvik Carrot Sprout Salad and Mirchi Ka Chunda