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

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).

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semiya payasam recipe

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.

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

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.

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

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.

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 garnishing the semiya payasam.

semiya payasam recipe

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.

semiya kheer recipe

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Semiya Payasam

5 from 3 votes
Semiya payasam or vermicelli payasam is one of the easiest sweets that can be made for any festive occasion.
semiya payasam recipe, vermicelli payasam recipe, semiya kheer recipe
Author:Dassana Amit
Prep Time:5 mins
Cook Time:15 mins
Total Time:20 mins
Course:sweets
Cuisine:south indian
Diet:vegetarian
Servings (change the number to scale):4
(1 CUP = 250 ML)

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.

Nutrition Info (approximate values)

Nutrition Facts
Semiya Payasam
Amount Per Serving
Calories 473 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 7g44%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 34mg11%
Sodium 196mg9%
Potassium 385mg11%
Carbohydrates 77g26%
Fiber 1g4%
Sugar 27g30%
Protein 10g20%
Vitamin A 349IU7%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 1mg50%
Vitamin B12 1µg17%
Vitamin C 1mg1%
Vitamin D 3µg20%
Vitamin E 1mg7%
Vitamin K 2µg2%
Calcium 255mg26%
Vitamin B9 (Folate) 13µg3%
Iron 1mg6%
Magnesium 44mg11%
Phosphorus 301mg30%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.
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Dassana Amit

Dassana Amitnamaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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2 comments/reviews

  1. one word~ awesome

    • Thanks Abhishek