Semiya Payasam Recipe | Vermicelli Kheer | Payasam Recipe

Semiya payasam recipe is a simple sweet dessert. An Indian sweet porridge made with vermicelli or semiya, milk, ghee and sugar.

Whenever we crave for sweet prepare semiya payasam and serve. I have a sweet tooth, among the other sweets semiya payasam recipe is my all time first choice. It is very easy to make and any beginner can also make it without any doubts. Semiya or vermicelli cooked in milk and added sugar and add nuts gives it a nice flavourful taste.

Payasam Vs Kheer:

Traditionally speaking semiya payasam and kheer are same. Kheer is a North Indian version of payasam with a little differences. Payasam and kheer made with milk, vermicelli or sabudana or rice and sugar or jaggery. Semiya payasam is specially with sugar, using jaggery is for health benefits. As jaggery has salt in it, the milk curdles so to avoid add it at a later stage.

Semiya Payasam History:

The exact origin of semiya payasam did not mentioned in any ancient texts, but the development can be understood.

The traditional way of making payasam in India dates back to thousands of years. Rice, milk and jaggery are the main ingredients in making payasam. Vermicelli or semiya introduced through Persian and Middle Eastern influence. During their ruling in India. The Persian dish “Sheer Khurma“, likely influenced the Indian adaptation of vermicelli based sweet porridge.

Now that vermicelli became a popular ingredient in South Indian households. We make not only payasam, we make upma, khichdi and biryani with it.

Steps to follow while making semiya payasam:

• Saute the semiya: Fry the semiya in ghee to get nice aroma of it.
• Boiling milk: Boil the milk before hand and keep it aside.
• Fry dry fruits: Cashew, Kismis are the only dry fruits we use, Fry them in ghee to get the proper taste.
• Adding sweetner: Add sugar when the vermicelli cooked completely. If using jaggery first let the vermicelli cooked then add jaggery and let it also melt completely. Lastly add milk, otherwise milk would curdle.

Semiya Payasam Recipe | Vermicelli Kheer | Payasam Recipe

Semiya payasam recipe is a simple sweet dessert. An Indian sweet porridge made with vermicelli or semiya, milk, ghee and sugar.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course Appetizer, Dessert, Sweets

Cuisine Andhra/Telangana, Indian

Servings 6

Ingredients

  

• 1 Cup Semiya/Vermicelli
• 4 Cups Milk
• 2 Cups Sugar
• 1 Tbsp Cashew Nuts
• 1 Tbsp Kismis/Raisins
• 1 Tsp Cardamom Powder
• 1 Tbsp Ghee

Instructions

 

• Heat ghee in a thick bottom kadai or pan.
• Fry cashew nuts and raisins till they turn light brown color. Keep them aside.
• Again heat the same kadai, and fry semiya till it turns into light brown color. Keep it aside.
• Boil milk in another pan. Let the milk thicken a bit.
• Once the milk reaches the boiling point add the milk to the above fried semiya and allow it to boil.
• Stirring ocassionally, cook the semiya till it becomes soft.
• Cook till the milk thickens more. It will attain a sligh creamy texture.
• Add sugar to the above vermicelli and mix it well.
• Allow this to boil for 5 minutes or until the sugar melts completely.
• Add crushed cardamom powder to it and again allow this boil for a minute.
• Add fried nuts to the payasam and mix well.
• Serve semiya payasam hot or chill, the way you want.

Notes

Do not over fry the semiya. 

Boiling milk along with the semiya gives a nice texture and taste to the dish.

If adding jaggery, first boil the semiya, melt jaggery in a separate pan, add it and let the semiya cooks along with jaggery. 

Switch off the flame and then add boiled milk. Do not let milk boil with jageery this would curdles the milk. 

Keyword festival sweets, payasam recipes, semiya payasam, semiya payasam recipe