Semiyan payasam|seviyan kheer|how to make seviyan/vermicelli payasam

Seviyan kheer is the most preferred dessert in my mom's place during any festival or on arrival of any guest. And my mom makes the world's best seviyan kheer. I don't know what she does... but even after trying so many times and following her recipe exactly, still my seviyan kheer never used to taste as good as her's.

    My son is a great fan of my mom's hand made seviyan kheer. When we visit my native place, my son asks my mom to prepare the seviyan kheer every evening. Its his evening snack everyday there. And when we return back from there he will call my mom and say that naani i want to eat seviyan...please send it for me.
    So i kept trying and trying and one day i succeded. I added condensed milk to it.... so it came quite close to what my mom's seviyan kheer tastes like. Though my mom doesn't add condensed milk, still it tastes super delicious. My son said that day... mom this seviyan kheer is like naani's. So mission accomplished...
    So here i am sharing the Seviyan kheer recipe also known as seviyan/vermicelli payasam in South India. Its made with Bambino vermicelli, milk and condensed milk. For added flavour i have added Cardomom powder and few nuts to make the recipe rich....

Ingredients:

• 500 ml full fat Milk
• 1 cup Vermicelli or seviyan
• 2 tbsp Condensed milk
• 4 tbsp Sugar
• 1/4 tsp Cardamom powder
• 1 tbsp Ghee/Clarified butter
• Few cashews

Method:

1. In a pan boil the milk. Once it boils turn off the flame and keep aside.
2. In another pan heat the ghee/clarified butter. Once hot lightly fry the cashews in it and remove. 
3. Now add the vermicelli in the same pan of ghee. Roast the vermicelli on a low flame till it changes its colour to light golden brown.
4. Now add the boiled milk to the pan(be careful while pouring hot milk). Now again boil the milk and seviyan mix on a very low flame. Keep stirring to avoid the seviyan from settling to the bottom of the pan.
5. When the milk thickens, and the seviyan becomes soft(it takes 10-15 mins on low flame) add the cardamom powder.
6. Once the kheer achieves a desired consistency i.e neither too watery nor too thick, add the condensed milk and half of the fried cashews, stir and turn off the flame. Just after turning off the flame add the sugar.
7. Garnish with fried cashews and serve warm.
   

Tips:

While making any kheer add the sugar just at the end after turning off the flame. This prevents the sugar from caramalising. If we cook the sugar too much with the kheer it tends to thicken the kheer too much.