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  • vermicelli(Semiya) Payasam

vermicelli(Semiya) Payasam

Traditional and Tasty Kheer Ever!

Posted on Sep 18th, 2014
by Sowmya Venkatachalam
Categories:
  • All Recipes
  • Payasam / Kheer
  • Sweet Varieties
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
Vermicili(Semiya) Payasam

Preparation and Yield:

Preparation time –
Cooking Time 25 mins
Servings 4
Vermicili(Semiya) Payasam
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.

Vermicili(Semiya) Payasam
Vermicili(Semiya) Payasam
(Visited 2,641 times, 2 visits today)

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Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging. Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!

7 Comments Hide Comments

Anonymous says:
August 23, 2012 at 3:00 am

Hi Mami,
Could you please post the recipe for Juvarasi payasam(sabudana)? I tried twice , but it was a total disaster 🙁

Reply
Anonymous says:
August 23, 2012 at 3:01 am

Do we need to roast the semiya , for the payasam or use it unroasted?

Reply
subbuskitchen says:
September 7, 2012 at 8:48 am

Hi

I will post the recipe for Sabudhana soon. Thanks

Reply
subbuskitchen says:
September 7, 2012 at 8:48 am

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

Reply
gomathy venkatachalam. says:
January 12, 2013 at 2:18 am

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.

Reply
Deepika Ram says:
September 18, 2014 at 9:23 am

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

Reply
subbuskitchen says:
September 19, 2014 at 8:32 am

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.

Reply

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