Creamy Oats & Vermicelli Kheer (Oats Semiya Payasam)
25 minutes
735 reads
About Creamy Oats & Vermicelli Kheer (Oats Semiya Payasam)
Indulge in the creamy, comforting embrace of Oats and Vermicelli Kheer (Oats Semiya Payasam), a delectable twist on a South Indian classic. Imagine the warm, nutty aroma of roasted cashews mingling with the rich sweetness of full-fat milk and the satisfying texture of vermicelli and oats.This nutritious dessert combines the wholesome goodness of oats with the traditional vermicelli for a treat that's both decadent and satisfying. It's the perfect way to elevate any celebration, festival, or even a simple weeknight meal.Serve this delightful kheer warm or chilled for a taste of tradition with a healthy, modern update. You'll love this simple yet elegant way to savor a time-honored favorite.
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Recipe Time & More
Prep5 minutes
Cook20 minutes
Total25 minutes
Ingredients
For Roasting
- 1/4 cup Vermicelli roasted
- 1/4 cup Oats
- 5 Cashews broken into pieces
- 10 Raisins
- 1 tbsp Ghee
For the Kheer
- 2 ltr Full-Fat Milk
- 1/2 cup Sugar or as per taste
- 1/4 tsp Cardamom Powder
Instructions
- In a pan over medium heat, melt the ghee. Roast the vermicelli until golden brown and fragrant. This enhances the nutty flavor of the kheer. Set aside.
- In the same pan, roast the oats until lightly toasted. This adds a subtle depth to the kheer's flavor. Set aside.
- Roast the cashews and raisins until the cashews are golden and the raisins are plump. Set aside.
- In a heavy-bottomed pot or Dutch oven, bring the milk to a boil. Reduce the heat to low and simmer, stirring occasionally, until the milk reduces to half its original volume. This concentrates the milk's flavor and creates a creamy texture.
- Add the roasted vermicelli and oats to the reduced milk. Simmer for a few minutes, or until the vermicelli and oats are cooked through and tender.
- Stir in the sugar and mix well. Use a spatula to scrape down the sides of the pot, incorporating any milk solids (malai) back into the kheer. The kheer will thicken further as it cools.
- Gently fold in the roasted cashews, raisins, and cardamom powder. Remove from heat.
- Serve the kheer warm or chilled.
Recipe Notes
Good To Know
- For extra creaminess, soak the oats in warm milk for 10 minutes before adding them to the kheer—this softens their texture and helps them blend seamlessly with the semiya.
- If you prefer a richer flavor, roast the semiya and oats in a teaspoon of ghee until golden before adding them to the milk; this imparts a nutty aroma and prevents them from turning mushy.
- To make a vegan version, substitute full cream milk with thick coconut milk or oat milk, and use plant-based ghee or oil for roasting the nuts.
- Garnish with a mix of slivered pistachios and a few strands of saffron soaked in warm milk for a festive touch and subtle floral notes.
Expert Tips
- Adjust the sweetness according to your preference by adding more or less sugar. Taste-test before serving and add more if needed.
- For a thicker kheer, reduce the amount of milk or simmer for a longer time, stirring occasionally to prevent sticking.
- If you're short on time, skip the roasting step, but be sure to cook the semiya and oats thoroughly in the milk until softened.
Storage Instructions
- Store leftover kheer in an airtight container in the refrigerator for up to 3 days. Gently reheat on the stovetop or in the microwave before serving.
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Recipe Nutrition
Calories: 383kcalCarbohydrates: 31gProtein: 8gFat: 27gPolyunsaturated Fat: 8.1gMonounsaturated Fat: 16.2gFiber: 2gSugar: 19g
Shyamala Kumar
Articles: 33
4 Comments
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Great recipe! I’m eager to try it.
I’m eager to make this recipe!
Such a perfect dish! Thank you.
Absolutely scrumptious! Thanks for the recipe.