Semiya payasam is a delicious yet simple kheer variety, made with roasted vermicelli, whole milk and sugar. Learn this beginner’s sweet recipe with video and stepwise pictures.
Festival season in India calls for different kinds of Halwa varieties, kheer varieties, tasty sweets and snacks every day. This Semiya payasam is a keeper and you can make it in a jiffy when guests are around. With very few simple ingredients from our pantry, we can make the most delicious Semiya pal payasam.
Moreover, we can serve this payasam warm or chilled based on personal preference. My choice is the warm Vermicelli kheer. The ghee roasted vermicelli, when cooked in milk, gives an elated taste to this dessert. If you are using already roasted semiya, you can reduce the roasting time in ghee.
Semiya payasam | Vermicelli Milk kheer
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Semiya payasam | Semiya pal payasam
Ingredients
Ingredients:
- 1 ½ cup short semiya/vermicelli
- 3 tsp ghee
- 2 tbsp cashews
- 1 tbsp raisins dry grapes
- 3 cups whole milk boiled
- 1 cup sugar as per taste
- ½ tsp cardamom powder
Instructions
Preparation:
- Heat ghee in a non-stick pan, fry cashews and dry grapes.
- Fry cashew nuts to golden color, collect and keep aside.
- Boil whole milk and keep ready.
Recipe:
- Add some more ghee to the same pan and roast Semiya.
- If you are using already roasted vermicelli, reduce the roasting time.
- Roast the Semiya for five minutes on medium heat until they become slightly crisp and aromatic.
- Be careful not to burn the semiya and don't wait till they change in color.
- Now add boiled milk and cook the semiya for few minutes.
- Keep stirring the pot occasionally until the semiya becomes soft.
- Allow the milk to reduce in quantity for five more minutes.
- Now add sugar and mix well. A pinch of salt at this time increases the taste of the payasam.
- After adding sugar Semiya kheer becomes thin again.
- Condense milk further if you like kheer to be thicker.
- Add cardamom powder and fried cashews and raisins.
- Switch off and serve warm or chilled.
Video
Notes
1) First of all, try to use thick short variety of vermicelli to make this Semiya pal payasam. Thin long variety may not be suitable.
2) Also if you are using already roasted semiya then reduce the roasting time.
3) Further, you can use brown sugar in place of white sugar and adjust the quantity of sugar based on your sweet preference.
4) Finally, I use normal whole milk to make Semiya kheer. You can use half a cup of condensed milk to make thick kheer and reduce sugar in that case as condensed milk has sweet already.
Nutrition
Preparation:
- Heat ghee in a non-stick pan, fry cashews and dry grapes.
- Fry cashew nuts to golden color, collect and keep aside.
- Boil whole milk and keep ready.
Recipe to make Vermicelli kheer:
- Add some more ghee to the same pan and roast Semiya.
- If you are using already roasted vermicelli, reduce the roasting time.
- Roast the Semiya for five minutes on medium heat until they become slightly crisp and aromatic.
- Be careful not to burn the semiya and don’t wait till they change in color.
- Now add boiled milk and cook the semiya for few minutes.
- Keep stirring the pot occasionally until the semiya becomes soft.
- Allow the milk to reduce in quantity for five more minutes.
- Now add sugar and mix well. A pinch of salt at this time increases the taste of the payasam.
- After adding sugar Semiya kheer becomes thin again. Condense the milk further if you like the kheer to be thicker. Add cardamom powder and fried cashews and raisins.
- Switch off and serve warm or chilled.
Tips:
1) First of all, try to use a thick short variety of vermicelli to make this Semiya pal payasam. Thin long variety may not be suitable.
2) Also if you are using already roasted semiya then reduce the roasting time.
3) Further, you can use brown sugar in place of white sugar and adjust the quantity of sugar, based on your sweet preference.
4) Finally, I use normal whole milk to make Semiya kheer. You can use a half cup of condensed milk to make thick kheer and reduce sugar in that case as condensed milk has sweet already.
