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Saturday, August 15, 2015

Seme(Vermicelli) Payasa / Sevai Kheer

2 cups Vermicelli / Seme / Sevai
6 - 7 cups Milk / Fresh Coconut milk
3.5 - 4 cups Sugar
3 tsp cashew nuts
3 tsp Raisins
2 tsp Nandini/MTR Badam powder
5 - 6 Cardamoms
2 - 3 tsp Ghee


Put vermicelli in a heavy bottomed vessel, add 2 tsp ghee and fry them in low/medium flame for about 5-8 mins until they turn light golden in colour as shown in the picture below.

Grind fresh/frozen grated coconut into smooth paste by adding little amount of water.(If it is frozen coconut, use warm water while grinding.) Squeeze the ground coconut, by placing it in a clean cotton cloth.

After this process, add 6-7 cups of water to the squeezed coconut, mix well and squeeze it again.
Put this thin coconut milk in a vessel and bring it to boil. Add vermicelli and cook them well by covering a lid.

Add sugar and bring them to boil. Keep this in medium/low flame for about 10 mins.

Put 1 tsp ghee in a pan and heat. Add broken cashew nuts, raisins and fry them in medium flame until they turn light golden in colour.

Add the coconut milk/milk, stir the Payasa and bring it to boil. 

Add mashed cardamom seeds, fried cashew nuts, raisins, badam powder and keep the Payasa in low flame for about 1-2 mins. Mix well before serving. Serve hot or chilled.