Semiya Payasam Traditional dish is a classic, creamy, stovetop vermicelli recipe, usually made for special occasions and celebrations. Or, sometimes when you crave something sweet, you can easily make this cardamom-flavoured kheer. This rich and comforting Semiya Payasam is a delightful, easy dessert and can be served warm or chilled.
Semiya refers to Vermicelli, a type of thin noodles available in the Indian sub-continent. Vermicelli comes either as long strands or as 2 cm long pieces. Payasam or Kheer refers to a sweetened milk pudding.
Semiya Payasam Traditional Recipe:
There’s something so nostalgic about Vermicelli Kheer. Something so magical in its creamy simplicity that really is so heart-warming. It’s a divinely sweet finish to any meal. Just simmer semiya with milk and sugar, then stir in dry fruits and cardamom powder. It’s like a really warm hug in a bowl.
- For the Semiya Payasam Recipe, firstly heat 3 cups of milk.
- Soak the almonds in warm water for 5 minutes. Remove the skin and set aside. Crush the pistas and keep aside.
- Next heat ghee in a non-stick pan. Drop in the raisins and sauté till they plump up. Remove into a bowl and keep aside.
- Next put in the cashews and sauté till they turn a golden brown.
- Remove and keep aside along with the raisins.
- Now add the vermicelli to the same pan.
- Sauté for 1-2 minutes till it’s nicely coated with the ghee.
- Then, keeping the heat on low, slowly add the milk, little by little, to the roasted semiya.
- Mix well and simmer on medium heat.
- Cook till the semiya softens. Keep stirring in-between.
- Now stir in the sugar.
- Cook for a further 1-2 minutes till the sugar dissolves and the milk is reduced.
- Sprinkle cardamom powder.
- Stir in the raisins and cashews.
- Mix well and simmer for a few seconds till you get the desired consistency.
- Remove from heat and transfer to a serving dish. Garnish with almonds and pistas.
Serve Semiya Payasam Traditional South Indian dish either warm or chilled.
If you are searching for more South Indian dessert recipes, then do try out Moong Dal Payasam.
Vermicelli Kheer Recipe details below:
Vermicelli Payasam
Ingredients
- 3 cups Milk
- 1 cup Vermicelli
- 2 tbsp. ghee
- 1 tbsp. raisins
- 1 tbsp. cashews
- ¾ cup sugar
- ½ tsp cardamom powder
For garnishing:
- 1 tbsp almonds
- ¼ tsp pistachios crushed
Instructions
- For this payasam recipe, firstly boil the milk.
- Soak the almonds in warm water for 5 minutes. Peel and keep aside.
- Coarsely crush the pistas and keep aside.
- Then heat ghee in a non-stick pan. Add the kismis and sauté on low-medium heat, till they get some colour on them and swell. Remove the fried kismis with a slotted spoon onto a plate and keep aside.
- Then add the cashews and sauté to a golden-brown. Remove and set aside together with the kismis.
- Now add the semiya to the same pan and lightly sauté it in the hot ghee for 1-2 minutes.
- Keep stirring the semiya for even browning.
- After a couple of minutes, add the milk to the pan.
- Ensure the heat is on low while pouring the milk. Mix the semiya well with the milk and simmer on medium heat, stirring occasionally, till the semiya softens. The vermicelli payasam tends to thicken while cooling. So add milk according to your desired consistency.
- Then add the sugar, mix well and simmer for 1-2 minutes, till it is dissolved.
- Sprinkle cardamom powder and mix well. Simmer the semiya payasam on a low heat for further minute or so. Check the sweetness of the payasam. If you want a sweeter payasam, add more sugar.
- Once the consistency thickens slightly, add the dry fruits and combine well.
- Transfer the cooked semiya payasam into a serving dish.
- Serve Vermicelli Kheer hot garnished with almonds and pistachios.
