Semiya Payasam Recipe | Vermicelli Kheer Recipe

Traditional and Tasty Kheer Ever!

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”. This kheer one of the simplest and tastier payasam which can be made quickly. Vermicelli(Semiya) Payasam is one of the traditional Payasam variety which is very popular and routine in most of the South Indian Kitchen. We can serve this delicious dessert hot or cold! A perfect rich kheer for any occasions.

Tips for making Semiya Payasam:

1. We can use both roasted and un-roasted semiya for this recipe. Both roasted and plain vermicelli needs roasting in ghee. We just need to roast the roasted vermicelli for 2-3 mins but un-roasted plain vermicelli needs more roasting till it turns golden.
2. For 1/2 cup of vermicelli I have used 4 cups of milk. Vermicelli tends to make the milk thick upon cooling and hence add more milk.
3. Also for 1/2 cup of vermicelli, I have added 3/4 cup of sugar. If you like only milk sweetness, then reduce sugar to 1/2 cup. If you want to enhance this kheer, instead of sugar, we can add 1/2 cup of sweetened condensed milk like milkmaid.
4. Along with roasted cashews, if you like, you can roast raisins, almonds and add it to kheer.
5. Finally we can cool down the kheer and pour in kulfi/popsicle mould, freeze and enjoy the semiya kulfi!

You may also want to try:

• Red Aval payasam (Poha Kheer) is one of the easy payasam variety that we can make. This Special Aval Payasam has a mild pink color along with richness from nuts, milk and condensed milk.
• Carrot Kheer, a delicious Payasam made with Carrot, sugar, cardamom and nuts. A colorful appealing, healthy and appetizing kheer!
• Elaneer payasam (Tender Coconut Payasam), a very simple and quick to make kheer variety. a popular dessert in Kerala and many southern place of tamilnadu. A very unique dessert for any parties!

Recipe card for Semiya Payasam Recipe | Vermicelli Kheer Recipe:

Pin Recipe

Semiya Payasam Recipe | Vermicelli Kheer Recipe

Course: Payasam/Kheer

Cuisine: Indian Cuisine, Indian Recipes, South Indian Recipes

Equipments Needed

• 1 Heavy Bottomed Pan

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Servings: 4 people

Calories: 120kcal

Author: Sowmya Venkatachalam

Semiya Payasam, a delectable milk dessert made with milk, vermicelli, sugar, cardamom and cashews. An easy to make kheer which can be serve hot or cold! Learn here how to make this payasam with step by step pictures, instructions and video !

Print Recipe

Ingredients

• ▢ ½ cup Vermicelli (Semiya) 1 cup - 250ml. I used roasted semiya.
• ▢ 4 cups Milk
• ▢ ¾ cup Sugar
• ▢ ¼ tsp Cardamom Powder
• ▢ 1 tsp Ghee
• ▢ 10 nos Cashews

Instructions 

• ▢
  Heat a pan. Add 1/2 tsp of ghee. Add cashews and fry the cashews till the cashews become light golden. Take the roasted cashews aside.
  1 tsp Ghee, 10 nos Cashews
  
• ▢
  In the same pan, add 1/2 tsp of ghee. Add semiya and sauté the semiya for 2-3 mins. If you are not using roasted semiya, then fry the semiya till it becomes light golden.
  ½ cup Vermicelli (Semiya)
  
• ▢
  To the roasted semiya, pour milk and stir well.
  4 cups Milk
  
• ▢
  When the milk becomes thick and semiya is fully cooked, add sugar. Give a good stir.
  ¾ cup Sugar
  
• ▢
  Sugar dilutes the milk so keep cooking till the milk becomes little thick. Also add cardamom powder.
  ¼ tsp Cardamom Powder
  
• ▢
  Cook the payasam for 5 mins. Finally garnish with ghee roasted cashews and then switch off the flame.
  
• ▢
  Serve the delicious Semiya payasam hot or refrigerate and serve Cold!
  

Nutritional Info

Nutrition Facts

Semiya Payasam Recipe | Vermicelli Kheer Recipe

Amount Per Serving (0.5 Cup)

Calories 120 Calories from Fat 9

% Daily Value*

Fat 1g2%

Carbohydrates 26g9%

Protein 1g2%

* Percent Daily Values are based on a 2000 calorie diet.

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INSTRUCTIONS WITH STEP BY STEP PICTURES:

• Heat a pan. Add 1/2 tsp of ghee. Add cashews and fry the cashews till the cashews become light golden. Take the roasted cashews aside.

• In the same pan, add 1/2 tsp of ghee. Add semiya and sauté the semiya for 2-3 mins. If you are not using roasted semiya, then fry the semiya till it becomes light golden.

• To the roasted semiya, pour milk and stir well.

• When the milk becomes thick and semiya is fully cooked, add sugar. Give a good stir.

• Sugar dilutes the milk so keep cooking till the milk becomes little thick. Also add cardamom powder.

• Cook the payasam for 5 mins. Finally garnish with ghee roasted cashews and then switch off the flame.

• Serve the delicious Semiya payasam hot or refrigerate and serve Cold!

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!