Semiya Payasam Recipe - Vermicelli Kheer Recipe
Give this delicious Semiya Payasam Recipe is try - it is super simple to make and makes a perfect sweet for those days when you are craving to have a homemade kheer. Its light and tasty too.
Semiya Payasam is a simple, yet delicious festive pudding made of vermicelli , milk, dry fruits and flavored with cardamom and/or saffron. Usually a staple on occasions like Tamizh/Tamil new year and Onam where a feast is cooked, and this payasam is served as dessert.
You can use any kind of Semiya (Vermicelli) to make the Semiya payasam. They can be roasted or not roasted. Now a days roasted semiya is available in the market. In case if you do not get roasted semiya then roast the semiya in a preheated pan and then add the roasted semiya to the milk.
This Semiya Payasam/ Kheer yet another simple and quick recipe that has surprisingly wonderful results. Make it for the next festival and for your family and friends after a festive meal together.
Serve the Semiya Payasam/ Seviyan Kheer as a party dessert for any festive occasion or after your meal of Jodhpuri Aloo, Ajwain Puri, Satvik Carrot Sprout Salad and Mirchi Ka Chunda.
If you like this Semiya Payasam, you can also try some of these other payasam/ kheer recipes the next time you cook for family and friends:
15 M
30 M
45 M
4 Servings
Ingredients
- 500 ml Milk
- 1/2 cup Semiya (Vermicelli) , roasted
- 1 cup Water
- 1/2 cup Sugar
- 3 tablespoons Cashew nuts , halved
- 3 tablespoons Sultana Raisins
- 1/4 teaspoon Cardamom Powder (Elaichi)
- 2 Saffron strands
- 1 tablespoon Ghee
How to make Semiya Payasam Recipe - Vermicelli Kheer Recipe
To begin making the Semiya Payasam Recipe, cook the Semiya (Vermicelli) in water.
Into a saucepan, add the water and the semiya and bring to a boil. Once the semiya begins to boil, turn the heat to medium and cook the semiya until it is soft and done.
Once done, add the 500 ml of milk, sugar, cardamom powder and saffron and stir until the sugar dissolves completely.
Simmer the Semiya Payasam/ kheer for another 5 minutes till the flavors are absorbed well and the payasam looks thick and creamy.
You can adjust the consistency of the payasam, based on your preference. Note, that once the Semiya Payasam cools down, the semiya will begin to absorb all the milk and get thicker as well.
While the Semiya is simmering, we will roast the cashew nuts. In a small pan, heat ghee on low heat; add in the cashew nuts and roast until crisp and golden. Add in the raisins, stir for a few seconds until it puffs up and keep aside.
Turn off the heat and finally garnish the Semiya Payasam with the roasted cashew nuts and raisins and serve the payasam hot or cold as desired.
Serve the Semiya Payasam/ Seviyan Kheer as a party dessert for any festive occasion or after your meal of Jodhpuri Aloo, Ajwain Puri, Satvik Carrot Sprout Salad and Mirchi Ka Chunda.
