Following the passion to start the blog and showcase the recipes has provided a huge lot of satisfactions. It brought about some different level of interactions even between close friends, who sometimes become the hardest critics to please. Indeed, this has strengthened our bond. This is the bond I like to celebrate today, with my secret twist to semiya ( vermicelli) payasam
Semiya payasam (vermicelli pudding) is such a simple recipe from the South of India. It is the one go-to recipe every mom has up her sleeve when a traditional dessert sans the fuss is on call. It works for the kids as it is sweet noodle and for the adults and there is a familiarity in the whole idea.
Vermicelli in Indian desserts
The vermicelli in Indian desserts is the kind that has come by the Arab trade routes. This is further established by the cooking method adopted for it which is to fry in a bit of fat and then cook it.
The variety is largely different from the mung bean thin noodles or the rice vermicelli from the Asian cuisine. It is more like a thin strand of pasta. It is wheat based and quite a refined instant noodle style product. This ease of storing and preparing is the one that makes it a pantry staple.
This is a many birthday month for us..so I am sure you will see more sweet treats too on the blog but how can we miss …nothing beats a payasam on a birthday.
Here are a couple more payasam recipes
To find out what is the twist to the recipe do scroll down and read the recipe and recipe notes carefully. Spot the difference and do let me know if you like it.
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- 1/4 cup vermicelli short cut or cut into one inch pieces ( semiya)
- 1 tsp chickpea flour (besan)
- 2 cups full cream milk / plant based milks
- 1/4 tsp green cardamom powder
- 7-10 strands saffron
- 2 tbsp unrefined sugar
- 7-10 cashewnuts roasted
- Remove 2-3 tbsp of milk and soak the saffron strands
- In a heavy bottom pan, add the ghee and gently roast the vermicelli
- When golden remove and set aside and add the chickpea flour and fry till aromatic.
- Add the roasted semiya back in and add the milk
- Bring the milk to boil and the simmer till the vermicelli strands cook.
- Stir occasionally so it doesnt catch the bottom.
- When nearly done, add the cardamom powder, saffron soaked in milk and mix well
- Add the sugar aaand remove from heat.
- Toss in the roasted cashews and stir the sugar in well.
- Serve hot
It is best not to boil with the sugar as tends to split the milk. The addition of besan is entirely a personal choice. I like the nuttiness it gives the dessert and the mixed flavours of Mysore Pak and payasam together. You can use condensed milk to add thickness to the payasam. If so use after the milk has come to a boil. you can add ghee roasted nuts to flavour however I did not want to load up on the ghee and hence did not use it.
Tried this recipe?Let us know how it was!
Semiya payasam is my family favourite too ! Addition of chickpea flour in this recipe sounds interesting !
Kind of mixed feeling like a mysorepak and payasam combo with that besan. Do give it a try.
Semiya Payasam is family favourite is very common sweet in my home . Almost every 2nd month I make it as my FIL just love it. Super yum dish.
Its an easy festive delight surely ! Chickpea flour must give the thickening factor here 🙂
Vermicelli payasam is such a quick and hassle free dessert. At my place this always come on the top of the list whenever we crave for something sweet and we have less time. Love the addition of besan. Next time will try this way. Thanks for the lovely share☺
[…] Semiya payasam Seema Doraiswamy Sriram […]
Sweet or savoury.. vermicelli is such a regular dish in my house.. you are right the ease of storing and making it makes it a pantry staple..I liked the addition of besan in making it. Never used that. The recipe sounds delicious!!
Vermicelli pudding or Semiya Payasam is absolutely family favorite. Addition of chickpea flour sounds great. Must have given the nutty flavor to the kheer. Next time will try this way. Lovely share.
A winner here! Looks so decadent and delicious! Besan is an interesting ingredient to add to payasam. Is it for thickness or flavor? Nevertheless, looks amazing!
Semiya payasam is our all time favourite. The cashew on the surface looks so inviting. Addition of besan is new to me. Will try this kheer soon
Payasam without cashews are incomplete aren’t they? Do let me know when you try
Seema you’re so right, semiya payasam or seviyan kheer is mostly everyone’s favorite and most families have their own version. Reminds of the time my mum use to make it practically every Saturday for the whole family.
I am sure it is pure comfort to have the semiya in stock and a quick sweet dessert with it. Do try it with a bit of roasted besan as the flavour is incredible.
O you add chickpea flour to the payasam. That sounds delicious. Need to try your twist it will reduce thickening milk time.
Happy birthdays to all who celebrate. Sweet noodles was once upon a time in my place. Now they just disappear.
Yes the chickpea flour, gives a nutty aroma to the payasam and yes it will thicken faster too. I like the semiya payasam spoonable.
Adding besan to semiya payasam sounds lovely ..,would give it a nice nutty flavour. Got to try that asap!
Yes it has a unique flavour and loved by many of our friends as they feel it is quite different from the usual.Please let us know how you liked this change.
I think this is THE queen of all payasams… delicate, decadent and always a crowd pleaser.. I made it recently with bella (jaggery) and everyone liked that too..
Now, Semiya payasam is a winner any day at home, HAVE to try the besan hack for this next time I make it
The besan hack has actually won me few favours. Hope it works for you too.
I like your adding chickpea flour to the payasam. That sounds delicious and will thicken the Payasam. Need to try your twist it will reduce thickening milk time.
The aroma of the chickpea flour is also lovely in the payasam.Do let me know if you liked it while you try it.
The semiya payasam looks so delicious – perfect to have in this cold weather! I have never added besan but like the idea as it must thicken the payasam.
Wow payasam… nice twist by adding roasted besan to the paysam. I am sure the roasted chickpea flour will add a nice aroma and nutty flavor to the semiya paysam .