Semiyan Payasam | Vermicelli Payasam with step-by-step pictures and detailed recipes. Semiyan Payasam is a sweet milk-based pudding loaded with cashew nuts and raisins. This is one of the easiest and delicious payasam recipes.
Semiyan/Vermicelli payasam is prepared in most of the South Indian homes during festivals. It is especially served during Navratri as naivedya or prasadam to the goddess. It takes 20-25 minutes to make this payasam at home. Do check out the detailed step-by-step recipe below and also tips and variations at the end.
Semiyan Payasam | Vermicelli Kheer
Ingredients
- 1 ½ cup vermicelli/semiyan
- 1 cup of sugar
- 3 cups of milk
- 1 tbsp ghee for frying
- 1 tbsp cashew nuts
- ½ tbsp raisins
- ½ tbsp almonds
- 1 tsp cardamom powder
Instructions
- Firstly, take ghee in a pan and fry cashew nuts, almonds, and raisins till golden brown. Now remove it from the pan and keep it aside.
- In the same pan, roast vermicelli till golden brown on a slow flame till about 5-7 minutes. I have used ready-made roasted vermicelli sticks so it took me only 2 minutes.
- Now add boiling milk in the roasted vermicelli and cook in slow flame for another 4-5 minutes till vermicelli becomes soft.
- Time to add sugar and stir until it is completely dissolved on a slow flame.
- Now add cardamom powder and mix it well and switch off the flame.
- Remove the vermicelli payasam form fire and mix fried cashew, raisins, and almonds in it and allow it to cool completely,
- Once it cools down at room temperature, it can be either consumed it warm or chill it in the fridge for 2 hours and serve it is as a cool dessert.
Nutrition
Step-by-step pictures of Vermicelli Kheer
1. Firstly, take ghee in a pan and fry cashew nuts, almonds, and raisins till golden brown. Now remove it from the pan and keep it aside.
2. In the same pan, roast vermicelli till golden brown on a slow flame for about 5-7 minutes. I have used ready-made roasted vermicelli sticks so it took me only 2 minutes.
3. Now add boiling milk in the roasted vermicelli and cook in slow flame for another 4-5 minutes till vermicelli becomes soft.
4. Time to add sugar and stir until it is completely dissolved on a slow flame.
5. Now add cardamom powder and mix it well and switch off the flame.
6. Remove the vermicelli payasam from fire and mix fried cashew, raisins, and almonds in it and allow it to cool completely.
7. Once it cools down at room temperature, it can be either consumed warm or chill in the fridge for 2 hours and serve it is as a cool dessert.
Notes
- There are many varieties of vermicelli available in the market, use whichever you prefer.
- In this recipe, I have used ready-made roasted vermicelli, so the cooking time has reduced. However, if you are using the plain ones, then you need to roast them properly for 5 minutes.
- You can use 2 cups of milk and 1 cup of water, instead of 3 cups of milk.
- Brown sugar will also work fine in this.
- Always roast dry fruits in ghee and use instead of plain, this adds flavor to the kheer.
- Serve this kheer hot or chill in and serve, it’s totally your preference.
Variations to this recipe
- You can add a pinch of fresh Kesar/saffron soaked in warm milk or even Kesar color.
- If you want to add sago/sabudana in this payasam, use equal quantities of sago and vermicelli.
- For richer and creamier versions of payasam omit the sugar and reduce milk. Add condensed milk at the end.
Finally, do check out these recipes of kheer from my blog,
Makhana Kheer
Paneer Kheer
Oats and Dry Fruits Kheer
Lauki Ki Kheer
