Vermicelli(Semiya) Payasam is one of the oldest and traditional recipes. I read in one of the website that Semiya payasam has more than 500+ years of history and they quoted that Purandaradasa has mentioned Semiya Payasam in one of his spiritual keerthana “Rama Nama Payasakke”. Whatever it is, believe me, its one of the simplest and tastier payasam which can be cooked quickly. For most the festivals and auspicious occasions we prefer jaggery based payasam. Vermicelli(Semiya) Payasam is one of the traditional Payasam variety which is very popular and routine in most of the South Indian Kitchen. This Semiya Payasam is very easy to make and it tastes so yummy and tasty. But for parties, birthday or other good occasions I prefer to make semiya payasam. My Granddaughter love Semiya Payasam and call that as “Noodles Payasam”. She often request me to make this simple and delicious Semiya Payasam.
Vermicili(Semiya) Payasam
Preparation and Yield:
Preparation time
–
Cooking Time
25 mins
Servings
4
Vermicili(Semiya) Payasam
Ingredients:
Vermicilli / Semiya
1/2 Cup*
Milk
2.5 Cups
Cardamom Powder
1/4 teaspoon
Ghee
1 teaspoom
Cashews
4-5
Sugar
3/4 Cup
*1 Cup = 250ml
Method:
1. Heat a pan and add 1/4 teaspoon of ghee and roast the semiya till you get a nice aroma and the semiya changes to slightly brown color.
2.Boil the milk in the pan and When the milk starts to boil, add vermicilli to cook the vermicilli in the milk . Once the vermicilli is cooked, add the sugar and cardamom powder and cook the mixture till the vermicilli is fully cooked and combined well with the sugar. Remove the vermicilli payasam from flame
3.Heat the ghee in the pan and add cashew nuts and fry it until they become golden color. Add this to the cooked vermicilli.
4. Serve Vermicilli (Semiya) Payasam warm in bowl.
Hi I am 59 years old woman.i am happy to see your posts.it is very useful even to the beginners and also to the passionate cooking woman like me.esp.the photoes and the Method step by step are superb.Thanks. Gomathy Venkatachalam.
Hi aunty i follow hour posts regulary i have learnt a lot my payasam always becomes sticky n absorbs complete milk where iam going wrong.regards deepika
Hi Deepika, Cooking the semiya in the milk makes it sticky only. You can cook the semiya separately with a cup of water and then add it to the boiling milk, then the semiya would not absorb the milk fully.
Hi Mami,
Could you please post the recipe for Juvarasi payasam(sabudana)? I tried twice , but it was a total disaster 🙁
Do we need to roast the semiya , for the payasam or use it unroasted?
Hi
I will post the recipe for Sabudhana soon. Thanks
Hi
If we buy roasted semiya, then we dont need to roast it again. If not, its better to roast in in a little ghee. Thanks
Hi
I am 59 years old woman.i am happy to see your posts.it is very useful even to the beginners and also to the passionate cooking woman like me.esp.the photoes and the Method step by step are superb.Thanks.
Gomathy Venkatachalam.
Hi aunty i follow hour posts regulary i have learnt a lot my payasam always becomes sticky n absorbs complete milk where iam going wrong.regards deepika
Hi Deepika, Cooking the semiya in the milk makes it sticky only. You can cook the semiya separately with a cup of water and then add it to the boiling milk, then the semiya would not absorb the milk fully.