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Semiya Payasam Recipe

Written By Angela Steffi on Friday, January 6, 2017 | 10:51:00 PM

Semiya payasam also known as vermicelli Kheer is one of the easiest and delicious Payasam enjoyed during all festivals and functions . This payasam is made with milk, vermicelli and roasted nuts. My mom always add sago (javvarisi) to enrich the texture of this Vermicelli payasam. This is the first dessert i made after marriage and it was a huge success because its quite easy to make and i promise you no matter how you make it will never fail on you. Because of its simplicity i make this vermicelli kheer very often lets say too often.. on every weekend. That simple and easy it is to prepare. So lets see how to make this Semiya payasam.

Please click here to watch Semiya payasam in Tamil on my Tamil YouTube Channel "Madras Samayal" 


Semiya-Payasam-Recipe

Serving Size           : 6 people

Preparation Time  : 10 minutes

Cooking Time        : 30 minutes


Difficulty:
Quantity Ingredients for Vermicelli Payasam
4 cup Full fat milk (2 Liter approximately) 
1 cup Vermicelli / Semiya
1/2 cup Condensed Milk (milkmaid) 
1/2 cup Sugar
1/4 cup Sago / Javvarisi
3 tbsp Ghee
2 tbsp  Cashews
2 tbsp Raisins 
2 tbspAlmonds
4Cardamom

Ingredients-for-Semiya-Payasam


Cooking Method


Step 1) Roasting Nuts:
Melt ghee in a pan and roast cashews first, once the cashews turns golden add almonds and raisins to it and saute until the raisins balloons up, be careful while roasting the nuts , do not burn them.
Once the raisins balloons transfer the nuts to a plate.


Step 2) Roasting Vermicelli: 
Now in the same pan roast vermicelli (semiya). If your vermicelli is raw then roast it until it turns golden , if you are using pre-roasted vermicelli then roast it for 2 minutes on a low heat. Once roasted turn off the heat and set it aside.


Step 3) Cooking Sago / Javvarisi:
Sago / javvarisi will take longer time to cook compared to vermicelli so cook the sago first in some milk or water , I used 1 cup of water + 2 cups of Milk to cook sago. Once it is half done (takes 15-20 minutes) and becomes half translucent add vermicelli and cook until the vermicelli becomes soft and fully cooked.By this time most of the milk will be absorbed by the vermicelli and sago 


Step 4) Making Semiya Payasam:
Once both Sago and vermicelli are fully cooked add sugar and the condensed milk. If you are not using condensed milk then add extra sugar (somewhere from 1/4-1/2 cup ). Mix well and add the remaining 2 cups of milk .


Step 5) Garnishing:
Once the payasam comes to a boil add cardamom pods for flavoring and garnish it with the roasted nuts.Crush the cardamom and add to get best results, you can also use cardamom powder.

Semiya-Payasam-Recipe

That' it our Semiya payasam is ready to be enjoyed hot or cold. In my hometown Nagercoil this payasam is mandatory in all weddings and functions they add sweet boondi on the top of it to add extra taste and sweetness. That is a real awesome combination, if you get a chance to have this combo please give it a try and i can guarantee you that you are gonna love it as i do.

Notes:
  • Once the payasam is cooled or refrigerated  it becomes thick so add hot milk to it before serving to get that proper consistency.
  • If you are not using Condensed milk then increase the amout of sugar



Semiya-Payasam-Recipe

Semiya payasam is a tradition south Indian recipe which is often served during festivals and functions. It is laso known as Vermicelli Kheer in norther parts of India.This payasam is made with vermicelli, sago, milk and sugar.It is not too sweet and at the same time it satisfies your sweet tooth.
Rated 4.7/5 based on 36 reviews


Ingredients:
  • 4 cup Full fat milk
  • 1 cup Vermicelli / Semiya
  • 1/2 cup Condensed Milk
  • 1/2 cup Sugar
  • 1/4 cup Sago / Javvarisi
  • 3 tbsp Ghee
  • 2 tbsp Cashews
  • 2 tbsp Raisins
  • 2 tbsp Almonds
  • 4 Cardamom


  • Instructions:
    1. Roast nuts and vermicelli in ghee
    2. cook sago in milk until half done
    3. Add roasted vermicelli and cook until fully done .
    4. Add sugar, condensed milk, rest of the milk and bring it to boil.
    5. Garnish it with roasted nuts and cardamom.
    6. Our Vermicelli payasam is ready to be served
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About Angela Steffi

I am an avid food blogger with a great passion for food. I am always eager to try new recipes and modify recipes and experiment with them. I have two cooking channels on Youtube CLASSIC MASALA HUT (for english recipes) and MADRAS SAMAYAL (for Tamil recipes).

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