
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:
- 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.
- For ½ cup of vermicelli I have used 4 cups of milk. Vermicelli tends to make the milk thick upon cooling and hence add more milk.
- Also for ½ cup of vermicelli, I have added ¾ cup of sugar. If you like only milk sweetness, then reduce sugar to ½ cup. If you want to enhance this kheer, instead of sugar, we can add ½ cup of sweetened condensed milk like milkmaid.
- Along with roasted cashews, if you like, you can roast raisins, almonds and add it to kheer.
- 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:
Semiya Payasam Recipe | Vermicelli Kheer Recipe
Equipments Needed
- 1 Heavy Bottomed Pan
Servings: 4 people
Calories: 120kcal
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 teaspoon Cardamom Powder
- 1 teaspoon Ghee
- 10 nos Cashews
Instructions
- Heat a pan. Add ½ teaspoon of ghee. Add cashews and fry the cashews till the cashews become light golden. Take the roasted cashews aside.1 teaspoon Ghee, 10 nos Cashews
- In the same pan, add ½ teaspoon 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 teaspoon 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!
Video
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 ½ teaspoon of ghee. Add cashews and fry the cashews till the cashews become light golden. Take the roasted cashews aside.
- In the same pan, add ½ teaspoon 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!