Step by step semiya payasam recipe
Semiya payasam is a delicious aromatic kheer made up of mainly fried vermicelli, sugar and milk. Semiya payasam is a popular dessert of South India especially Tamilnadu. In North India it is popular though with different name Sevaiyan ki kheer if I am not wrong. Semiya are known with different names sevaiya/semaiya/vermicelli.
As upcoming months are full of festivity so I thought to share this inviting semiya payasam for coming Hindu festival Ganesh Chaturthi.
This recipe is very simple to make and can be prepared under 30 minutes.
I have used very fine variety of vermicelli so it took very less time to fry it and reduced cooking time. So cooking time may vary depending on type of semiya you are using.
Let’s jump to the recipe now !
Ingredients
500 ml or 2 1/4 cups full fat milk
1/2 cup sugar
1 tablespoon ghee
10 blanched and chopped almonds
10 golden raisins
1/4 teaspoon cardamom powder
1/2 cup Semiya (vermicelli)
5 drops of kewra water
Step by step semiya payasam recipe
Step 1. Place a heavy bottomed pan on medium heat, then add a teaspoon of water. When it start sizzling, add milk and let it come to a boil. This is how milk will not stick to the bottom. Also stir in between to prevent it from getting burnt.
Step 2. Add sugar and stir until it dissolves. Let it simmer on low heat for another 6 – 7 minutes to thicken it.
Step 3. Meanwhile place a saute pan on medium heat on another burner or gas. Once it’s hot add chopped almonds and raisins. Saute for 30 seconds or till raisins plumps up.
Step 4. Add the semiya (vermicelli) and roast for 1- 2 minutes. Crush it little with spatula. Switch off the gas.
Step 5. Then add vermicelli and nuts in simmering milk. Cook for 2 minutes more till semiya softens.
Step 6. Add green cardamom powder and kewra water. Stir it once and switch off the gas. Delicious semiya payasam is ready to serve.
You can serve it warm or cold. As it cools the kheer will become thick. You can add hot or cold milk to adjust the consistency of the kheer before serving.
Recipe card – Semiya payasam recipe
- 500 ml or 2 1/4 cups full fat milk
- 1/2 cup sugar
- 1 tablespoon ghee
- 10 blanched and chopped almonds
- 10 golden raisins
- 1/4 teaspoon cardamom powder
- 1/2 cup Semiya vermicelli
- 5 drops of kewra water
-
Step 1. Place a heavy bottomed pan on medium heat, then add a teaspoon of water. When it start sizzling, add milk and let it come to a boil. This is how milk will not stick to the bottom. Also stir in between to prevent it from getting burnt.
-
Step 2. Add sugar and stir until it dissolves. Let it simmer on low heat for another 6 - 7 minutes to thicken it.
-
Step 3. Meanwhile place a saute pan on medium heat on another burner or gas. Once it's hot add chopped almonds and raisins. Saute for 30 seconds or till raisins plumps up.
-
Step 4. Add the semiya (vermicelli) and roast for 1- 2 minutes. Crush it little with spatula. Switch off the gas.
-
Step 5. Then add vermicelli and nuts in simmering milk. Cook for 2 minutes more till semiya softens.
-
Step 6. Add green cardamom powder and kewra water. Stir it once and switch off the gas. Delicious semiya payasam is ready to serve.
-
You can serve it warm or cold. As it cools the kheer will become thick. You can add hot or cold milk to adjust the consistency of the kheer before serving.
Some other Indian desserts available on blog
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