Vermicelli Kheer: Super Tasty Semiya Sabudana Payasam Recipe is a delightful Indian dessert that combines the unique flavors of vermicelli and sabudana with the richness of coconut milk and jaggery. This payasam is highly versatile, as it can be made without milk, using only coconut milk and jaggery, or by blending milk and coconut milk for a creamier taste. Dr. Veena Srinivas shares this recipe, noting that it is a favorite during festivals and family gatherings because of its easy preparation and distinct flavor that appeals to all ages.
To start, grind one cup of jaggery into a soft powder, dissolve it in a little water, and strain the mixture. Heat a pan with three teaspoons of ghee and fry cashews and raisins until golden, setting them aside. Then, fry one-fourth cup of coconut flakes in the same ghee and keep them separate. In the remaining ghee, roast one cup of vermicelli and one-fourth cup of sabudana until the vermicelli changes color, stirring gently.
Add three cups of hot water to the roasted mixture, cover the pan, and let it cook for 15 to 20 minutes until the sabudana becomes soft and translucent. Once cooked, pour in 1.5 cups of thin coconut milk or two cups of milk, depending on your preference. Stir in the dissolved jaggery water and cook for a few more minutes, allowing the flavors to blend harmoniously.
Finally, add one teaspoon of cardamom powder, and the previously fried cashews, raisins, and coconut flakes. Mix everything well and turn off the stove. This payasam can be served hot or cold, making it a perfect sweet treat for festivals like Diwali or Pongal, or for welcoming guests. With its simple method and rich taste, the Vermicelli Kheer recipe ensures a festive experience that everyone will enjoy, celebrating tradition with every spoonful.