Semiya payasam recipe with step by step photos. Semiya payasam is one of the easiest sweets that can be made for any festive occasion.
Semiya are vermicelli and payasam akins to pudding. for this vermicelli payasam recipe, the vermicelli can be made from whole wheat flour (atta) or rice flour or all purpose flour (maida) or ragi (finger millet) or rava (sooji or cream wheat).
I prefer to use semiya made from whole wheat flour, rice flour or ragi flour as they are more healthy than semiya made with all purpose flour (maida) .
Making semiya payasam does not take much time and the entire dish can be brought together in a matter of about 20 to 25 minutes. The North Indian counterpart of semiya payasam is vermicelli kheer. I have already shared vermicelli (seviyan) kheer recipe before – Vermicelli kheer.
Semiya payasam can be served both hot, warm or chilled.
Preparation to make semiya payasam
1. In a heavy kadai, add 2 tablespoons ghee first. Let it melt. Once it melts, then add 12 to 15 cashews.
2. On a low flame fry the cashews till they become golden.
3. Remove the golden fried cashews with a slotted spoon and then add 1 tablespoon raisins.
4. Fry the raisins on a low flame. The raisins will soon start to swell up. Stir often while frying.
5. Once the raisins swell, then remove them with a slotted spoon.
6. Keep the raisins also aside with the fried cashews.
Roasting semiya for making semiya payasam
7. In the same kadai add 1 cup broken semiya (seviyan or vermicelli). the semiya can be made from whole wheat flour (atta) or rice flour or all purpose flour (maida) or rava (sooji or cream wheat). In this recipe I have used semiya which is made from whole wheat flour.
8. Mix well. Keep the flame to a low and begin to roast the semiya stirring often.
9. Roast till the semiya becomes golden. Stir often while roasting semiya for even browning.
Making semiya payasam
10. Once the semiya becomes golden, then add 3.5 cups full fat milk. Milk can be chilled, hot or at room temperature. For a thin payasam you can add 4 cups milk. Do note that on cooling the payasam thickens. So add milk accordingly.
11. Mix very well.
12. Keep the flame to a low or medium-low and simmer the mixture till the semiya softens and is cooked well. Do stir at intervals so that the milk or seviya does not stick or get burnt at the bottom of the kadai.
13. Simmer till the semiya is cooked. Do scrape the sides of the kadai where milk solids will be collected and add them to the payasam.
14. Then add 4 tablespoon sugar or add as required.
15. Sprinkle ½ teaspoon cardamom powder.
16. Mix very well and simmer semiya payasam on a low flame to medium-low flame for 2 to 3 minutes more.
17. Switch off the flame and then add the fried cashews and raisins. You can even keep a few raisins and cashews for garnishing the semiya payasam.
18. Serve semiya payasam hot or warm. once the payasam comes to a room temperature, then you can refrigerate and serve vermicelli payasam later as a chilled sweet.
More tasty recipes
Semiya Payasam
INGREDIENTS
- 1.5 tablespoons ghee (clarified butter)
- 12 to 15 cashews
- 2 tablespoon raisins
- 1 cup semiya (seviyan or vermicelli)
- 3.5 cups full fat milk
- 4 tablespoon sugar or add as required
- ½ teaspoon cardamom powder or 5 to 6 green cardamoms, crushed in mortar-pestle
INSTRUCTIONS
preparation
- In a heavy kadai, add 2 tablespoons ghee first. Let it melt.
- Once it melts, then add 12 to 15 cashews. on a low flame fry the cashews till they become golden.
- Remove the golden fried cashews with a slotted spoon and then add 1 tablespoon raisins.
- Fry the raisins on a low flame. The raisins will soon start to swell up. Stir often while frying.
- Once the raisins swell, then remove them with a slotted spoon.
- Keep the raisins also aside with the fried cashews.
roasting semiya
- In the same kadai add 1 cup broken semiya (seviyan or vermicelli).
- Mix well. Keep the flame to a low and begin to roast the semiya stirring often.
- Roast till the semiya becomes golden. Stir often while roasting semiya for even browning.
making semiya payasam
- Once the semiya becomes golden, then add 3.5 cups milk. Milk can be chilled, warm, hot or at room temperature. For a thin payasam you can add 4 cups milk. Do note that on cooling the payasam thickens. So add milk accordingly.
- Mix very well.
- Keep the flame to a low or medium-low and simmer the mixture till the semiya softens and is cooked well. Do stir at intervals so that the milk or seviya does not stick or get burnt at the bottom of the kadai.
- Simmer till the semiya is cooked.
- Then add 4 tablespoon sugar or add as required.
- Sprinkle ½ teaspoon cardamom powder.
- Mix very well and simmer on a low flame to medium-low flame for 2 to 3 minutes more.
- Switch off the flame and then add the fried cashews and raisins. You can even keep a few of the fried raisins and cashews for garnishing the payasam.
- Serve semiya payasam hot or warm. Once the payasam comes to a room temperature, then you can refrigerate and serve later as a chilled sweet.
NOTES
Tips for making semiya payasam
- This vermicelli payasam recipe can be halved or doubled.
- Sugar can be added less or more as per your requirements.
- For a thicker semiya payasam add less milk and for a thin semiya payasam add more milk.
- You can even use a pinch of saffron.
- If serving to the deities, then you can add a pinch of edible camphor once the semiya kheer is done.
one word~ awesome
Thanks Abhishek