Semiya Payasam is a delicious and well-liked sweet dish created by boiling milk with toasted vermicelli, seasoned with cardamom and topped with ghee-roasted cashews and raisins. The Semiya Payasam Recipe is the simplest among all payasam/kheer variations and can be prepared in a matter of minutes using readily available ingredients at home. This article provides a step-by-step guide on how to make Semiya Payasam, complete with pictures and a video.
Semiya Payasam is a popular dish typically prepared during celebrations such as New Year, Amavasaya, birthdays, anniversaries, and family gatherings. It is similar in taste to Falooda and Seviyan Kheer.
About Semiya Payasam
Semiya is the South Indian term for Vermicelli, a type of pasta that originated in Italy. It gained popularity in South India due to its delicious taste and the variety of quick dishes that can be made with it. Payasam, also known as kheer or pudding, is a dessert made by cooking rice, dal, or semiya with milk, sugar, and nuts. The Semiya Payasam recipe is an easy alternative to traditional paruppu payasam, rice kheer, and ada pradhaman dishes.
Semiya Payasam is a delicious dessert made with noodles that can be enjoyed hot or cold. It is my preferred choice for payasam when I am preparing elaborate meals for special occasions or religious festivals, as well as when I need to make a large quantity of dessert. Children especially love Semiya Payasam for its noodle-like texture and appearance.
Semiya Payasam Video
Semiya Payasam Ingredients
I used store-bought unroasted semiya for this recipe. Semiya is typically made with maida (all-purpose flour) or rava (semolina), and comes in long and broken versions. You can use whichever type you prefer or is readily available.
If possible, use fresh full-fat milk that has not been skimmed or processed. If fresh milk is not available, toned milk can be used instead.
For my Semiya Payasam, I used regular sugar. Instead, you can use jaggery powder, jaggery syrup, or cane sugar, adjusting the amount as needed.
I have topped the dish with ghee-fried cashews and raisins for decoration.
- Flavoring : Cardamom powder is the best flavoring for semiya payasam however you can use saffron too.
Semiya Payasam Recipe Step by Step
Heat two teaspoons of ghee and around 15 cashews.
Cook until golden brown, transfer to a plate, and set aside.
Add 1 tablespoon of raisins to the pan. Cook until it starts to bubble and turns golden. Remove from the pan and place on a plate. Set aside.
Next, include 1 cup of vermicelli. I utilized the unroasted kind, so I roasted it. If you have roasted vermicelli, you can skip this step.
Bake until a reddish golden color appears. Move to a separate dish and reserve.
Bring 1 and 1/2 cups of water to a rolling boil.
Next, incorporate roasted vermicelli into the mixture.
Cover and cook until 85% cooked, which should take approximately 2-3 minutes. Keep a close watch.
In the meantime, heat 4 cups (1 liter) of milk until boiling. For optimal flavor, use full-fat milk.
Simmer for 3-5 minutes. Turn off the heat.
The vermicelli is three-fourths cooked. Only cook three-fourths of it, otherwise it will become mushy when cooked in milk.
Next, incorporate boiled milk into the mixture.
14.Cook for 2 mins.
Add half a cup of sugar (or 1/2 cup sugar) to it.
Continue cooking for a few more minutes until the vermicelli rises to the surface and the kheer becomes creamy.
Mix in 1/4 teaspoon of cardamom powder, fried cashews, and raisins.
Stir quickly and then turn off the switch. Ensure that the mixture is slightly runny when you switch it off, as it will thicken over time.
Creamy and delicious semiya payasam now available!
Boil half the amount of vermicelli in water, then mix it with milk for a deliciously creamy payasam.
Adding a small amount of salt enhances the sweetness.
Turn off the semiya payasam when it becomes too liquid as it will thicken over time.
If it becomes thicker over time, you can add a small amount of hot water or milk to make it thinner.
In addition to using custard powder in the semiya payasam, there are other variations you can experiment with.
Soak Javvarisi / sago for at least 2 hours before adding it to the Javvarisi Semiya Payasam along with semiya.
For a more flavorful dish, you may incorporate 1/2 teaspoon of saffron and 2 tablespoons of condensed milk.
You have the option to include nuts such as almonds, cashews, and pistachios by either grinding them into coarse powder or cutting them into small pieces.
You can add cocoa powder to make your Semiya Payasam taste like chocolate.
At the final step, you have the option to crush and incorporate saffron before quickly stirring.
Storing & Serving Suggestions
Savor some delicious Semiya Payasam as a post-meal treat, either hot or cold depending on your taste. Store in the fridge for future enjoyment within the next day.
What is the meaning of Semiya Payasam?
Semiya Payasam is a delicious and well-liked dessert that involves cooking milk with toasted vermicelli, seasoned with cardamom, and topped off with ghee-roasted cashews and raisins.
How can you prepare Semiya Payasam?
Toast the vermicelli until it turns golden brown.
Boil semiya in water until it is partially cooked, then mix in milk and continue boiling.
Include your preferred amount of sugar, flavors, nuts, and dried fruits.
Savor the Semiya Payasam once it reaches a thick and creamy texture.
Is it permissible to use low-fat milk?
If you cannot obtain fresh full cream milk, regular toned milk can be substituted.
Should I use roasted or unroasted vermicelli for preparing Semiya Payasam?
It is recommended to use unroasted long vermicelli when making Semiya Payasam. However, it is also possible to use roasted and broken vermicelli.
What sets Seviyan Kheer apart from Semiya Payasam?
Both Seviyan Kheer and Semiya Payasam are more or less the same except that Seviyan Kheer is flavored with dry fruits and a special fine vermicelli is used for Seviyan kheer.
If you have any further inquiries about the recipe for Semiya Payasam, please email me at [email protected]. Additionally, you can also connect with me on Instagram, Facebook, Pinterest, Youtube, and Twitter.
Have you attempted to make this Semiya Payasam dish? Please share your thoughts on how it turned out. Be sure to mention us on Instagram @sharmispassions and use the hashtag #sharmispassions.
📖 Recipe Card
Semiya Payasam | Vermicelli Kheer
Semiya Payasam is a delectable and well-liked sweet dish that involves cooking milk with toasted vermicelli, enhanced with cardamom and topped with ghee-browned cashews and raisins. The recipe for Semiya Payasam is the simplest among all variations of payasam or kheer and can be whipped up in just a few minutes using basic ingredients found in most households. This recipe for Semiya Payasam includes both the traditional version as well as a variation with added custard powder, along with step-by-step images and a video tutorial.
- 1 cup vermicelli semiya
- 1 and 1/2 cups water
- 4 cups milk
- 1/2 cup sugar
- 1/4 teaspoon cardamom powder
- 15 nos cashews
- 1 tablespoon raisins
Fry 2 teaspoons of clarified butter and then add 12-15 pieces of cashews.
Cook until crispy and brown, transfer to a plate and let it rest.
Place 1 tablespoon of raisins in the pan. Cook until it starts to bubble and turns golden. Remove from the pan and place on a plate to cool.
Next, include 1 cup of vermicelli. I opted for the unroasted kind, so I roasted it myself. If you have roasted vermicelli, you can skip this step.
Cook until a light golden brown color is achieved. Move to a separate dish and let cool.
Bring 1 and 1/2 cups of water to a rolling boil.
Next, include toasted vermicelli and mix it well.
Cover and cook until 85% complete, which should only take 2-3 minutes, so monitor closely.
In the meantime, heat 4 cups or 1 litre of milk. Make sure to use full cream milk.
Cook for 3-5 minutes. Turn off the heat. The vermicelli should be about 3/4 cooked.
Next, include the boiled milk and let it cook for 2 minutes.
Add 1/2 cup of sugar and mix quickly.
Continue cooking for a few minutes until the vermicelli rises to the surface and the kheer has a creamy consistency.
Mix in 1/4 teaspoon of cardamom powder, along with fried cashews and raisins.
Mix quickly and turn off. Enjoy Semiya Payasam!
I enjoy the preparation of semiya in milk, as it adds a delicious creamy flavor to the payasam. However, you can also cook it in water and then add milk if desired.
If you do not have a strong preference for sweet flavors, you can decrease the amount of sugar to 1/2 cup.
To enhance the flavor, you may include 1 teaspoon of saffron and 1 tablespoon of condensed milk.
You have the option to include any type of nuts you like. If you don’t like raisins, you can leave them out.
The addition of a small amount of salt enhances the sweetness.
Turn off the semiya payasam when it becomes too runny, as it will thicken over time.
If it becomes thicker over time, you can mix in a small amount of hot water or milk to make it thinner.
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