semiya payasam recipe, how to make semiya payasam | semiya kheer

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semiya payasam recipe, vermicelli payasam recipe, semiya kheer recipe

semiya payasam is one of the easiest sweets that can be made for any festive occasion.

5 from 3 votes
total time:
20minutes

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 payasam recipe

semiya are vermicelli and payasam akins to pudding. 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 countepart of semiya payasam is seviyan kheer. i have already shared seviyan kheer recipe before – seviyan kheer.

few more similar recipes on blog are:

semiya payasam can be served both hot, warm or chilled.

semiya payasam recipe, vermicelli payasam recipe, semiya kheer recipe
5 from 3 votes
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semiya payasam recipe

semiya payasam is one of the easiest sweets that can be made for any festive occasion.
course sweets
cuisine south indian
prep time 5 minutes
cook time 15 minutes
total time 20 minutes
servings 4
author dassana amit

ingredients (1 cup = 250 ml)

  • 1.5 tablespoons ghee
  • 12 to 15 cashews (kaju)
  • 2 tablespoon raisins (kishmish)
  • 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

how to make semiya payasam recipe

preparation for semiya payasam

  1. in a heavy kadai, add 2 tablespoons ghee first. let it melt.

  2. once it melts, then add 12 to 15 cashews.

  3. on a low flame fry the cashews till they become golden.

  4. remove the golden fried cashews with a slotted spoon and then add 1 tablespoon raisins.

  5. fry the raisins on a low flame. the raisins will soon start to swell up. stir often while frying.

  6. once the raisins swell, then remove them with a slotted spoon.

  7. keep the raisins also aside with the fried cashews.

making semiya payasam

  1. in the same kadai add 1 cup broken semiya (seviyan or vermicelli).

  2. mix well. keep the flame to a low and begin to roast the semiya stirring often.

  3. roast till the semiya becomes golden. stir often while roasting semiya for even browning.

  4. 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.

  5. mix very well.

  6. 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.

  7. simmer till the semiya is cooked.

  8. then add 4 tablespoon sugar or add as required.

  9. sprinkle ½ teaspoon cardamom powder.

  10. mix very well and simmer semiya payasam on a low flame to medium-low flame for 2 to 3 minutes more.

  11. 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 garnish.

  12. 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.

recipe notes

few tips for making semiya 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 kheer is done.

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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.

making semiya payasam recipe

2. on a low flame fry the cashews till they become golden.

making semiya payasam recipe

3. remove the golden fried cashews with a slotted spoon and then add 1 tablespoon raisins.

making semiya payasam recipe

4. fry the raisins on a low flame. the raisins will soon start to swell up. stir often while frying.

making semiya payasam recipe

5. once the raisins swell, then remove them with a slotted spoon.

making semiya payasam recipe

6. keep the raisins also aside with the fried cashews.

making semiya payasam recipe

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.

making semiya payasam recipe

8. mix well. keep the flame to a low and begin to roast the semiya stirring often.

making semiya payasam recipe

9. roast till the semiya becomes golden. stir often while roasting semiya for even browning.

making semiya payasam recipe

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.

making semiya payasam recipe

11. mix very well.

making semiya payasam recipe

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.

making semiya payasam recipe

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.

making semiya payasam recipe

14. then add 4 tablespoon sugar or add as required.

making semiya payasam recipe

15. sprinkle ½ teaspoon cardamom powder.

making semiya payasam recipe

16. mix very well and simmer semiya payasam on a low flame to medium-low flame for 2 to 3 minutes more.

semiya payasam recipe

17. switch off the flame and then add the fried cashews and raisins. you can even keep a few raisins and cashews for garnish.

semiya payasam recipe

18. 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.

semiya kheer recipe

dassana amit
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree surely enhanced my cooking & baking skills which i now share as fool proof recipes on the blog. i am trained both in mainstream indian as well as international cuisines.


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2 comments/reviews

  1. one word~ awesome

    • Thanks Abhishek

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