Best Vermicelli Payasam Recipe | Semiya Payasam Indian Style
Vermicelli Payasam recipe or Semiya Payasam is one of the tasty and easy sweet recipes that can be readied in a jiffy. Among popular South Indian desserts, this happens to be one which is prepared with vermicelli, milk, and sugar as the primary ingredients.
Our version of the Semiya Payasam recipe is made from the ingredients roasted in cow ghee. Hence, this can be termed as one of the healthy sweet recipes. If you are more health conscious then you can substitute sugar with Jaggery.
If you want to cook a simple and delectable dessert which requires minimal ingredients at no time then this recipe comes in handy to you. Learn how to make a Vermicelli payasam recipe with step by step image instructions along with a video.
We prepare Semiya Payasam during the festival seasons of Devi Navratri, Diwali and Onam. This is offered to god. You may also like to check other naivedyam recipes that can be offered to god – Khara Pongal, kadambam and coconut rice.
Tips to make the perfect Vermicelli Payasam Recipe:
Roasting the vermicelli: Roast vermicelli in little ghee before cooking. It will turn golden brown and will give a nutty flavor to the payasam and prevent it from becoming mushy too.
Cooking with full-fat milk: Use full-fat milk for richer and creamier texture. You can even boil the milk separately, making it thicker, then adding that milk to the vermicelli.
Season with jaggery or sugar according to taste. If you are using jaggery, dissolve it in a little water first as it would curdle the milk if added directly to it. Add once the mixture cools a little.
Add cardamom: The powder gives an excellent fragrance and uplifts the flavor of the payasam. Add at the last for a fresh fragrance.
Garnish with nuts and raisins: Fry cashews and raisins in ghee separately and mix it to the payasam to create that crunch and texture; Almonds and pistachios.
The vermicilli payasam recipe can be served hot or refrigerated. It may be consumed pipping hot, directly after preparation; otherwise, it may be refrigerated for some hours and then served chilled.
Semiya Payasam, Vermicelli Payasam, How to make Semiya Payasam Recipe
Semiya Payasam or Vermicelli Payasam is one of the delicious and simple to make recipes. It is one of the popular south Indian recipes.
Ingredients
- 2 tbsp. Ghee
- 4 tbsp. Cashew
- 2 tbsp. Raisins
- 1 large bowl Vermicelli/ Semiya
- 5 No. Cardamom
- 1 cup Sugar
- 1 large bowl Milk 250 ml.
- 2 bowls Water
Instructions
- Heat cow ghee in a pan and roast cashews on low flame till they turn golden brown, transfer to another bowl
- Similarly, fry raisins on a low temperature as raisins tend to burn fast, it’s better to remove from heat once they swell.
- In leftover ghee roast vermicelli on low flame till they turn brown.
- Tip: Based on the thickness of the vermicelli, they tend to turn their colour. For example if semiya thickness is thin they tend to get fried faster.
- On a dry pan roast cardamoms slightly and transfer them to the blender.
- Add little sugar to blender so that cardamoms can be blended to a soft powder.
- Boil milk by adding adequate water. I used milk:water=1:2 ratio which gives you perfect consistency. If you like to have thick vermicelli payasam then lower water quantity on the other side, if you like thin consistency then you may add a bit more water.
- Note: Point to be noted, don’t get confused with the consistency of Semiya payasam when it’s boiling as once cooled, it becomes a bit thick.
- Add semiya and sugar, lower temperature and cook till they turn soft.
- Note: While making kheer there is a tendency of getting burnt to the bottom so it’s a good idea to stir occasionally.
- Sprinkle cardamom powder, mix well. Cook for a minute or two.
- Add roasted raisins and cashew, mix.
- Transfer to a serving bowl and garnish Semiya Payasam or Vermicelli Payasam with remaining dry fruits and serve hot or chilled.
Recipe Video
How to make Vermicelli Payasam Recipe:
- Heat ghee in a frying pan, once it melts add cashew and sautés till it turns a golden brown colour.
- Add a few raisins and sauté till they expand like balloons.
Tip: Do not over fry raisins for a long time as they get burnt and ruin the flavour.
- In remaining ghee, add vermicelli/ semiya and fry till they turn a golden brown colour.
Note: Roasting of vermicelli must be done at low heat/ flame. Even a slight increase of temperature may burn semiya.
- Roast cardamoms for a second to elevate their essence.
- Transfer roasted cardamoms to a blender and add 1 tbsp. sugar and make soft powder.
- In a pan, add milk and water in a ratio of 1:2 and let it boil.
Tip: If you are planning to serve immediately, then this ratio is perfect. If you want to serve later then consistency gets thick after cooling. So it’s recommended to add ½ bowl of water in addition to the above said quantity.
- Add roasted vermicelli and sugar in milk and cook for 5 minutes till they turn soft.
Tip: Some suggest adding milk and water to roasted semiya, either way, the flavour doesn’t change.
Tip: At this point, we can add soaked sago to convert to saggu biyyam payasam.
- Sprinkle cardamom powder and mix well.
- Add a small quantity of roasted cashews and raisins.
- Transfer Semiya Payasam recipe to a serving bowl.
- Garnish Vermicelli Payasam with roasted cashew and raisins and Serve hot.
