Semiya payasam – Vermicelli Kheer

semiya, vermicelli payasam
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.
paysam with wheat vermicelli

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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vermicelli kheer
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Semiya payasam Yum
Vermicelli Kheer
Votes: 2
Rating: 5
You:
Rate this recipe!
Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Votes: 2
Rating: 5
You:
Rate this recipe!
Instructions
  1. Remove 2-3 tbsp of milk and soak the saffron strands
  2. In a heavy bottom pan, add the ghee and gently roast the vermicelli
  3. When golden remove and set aside and add the chickpea flour and fry till aromatic.
  4. Add the roasted semiya back in and add the milk
  5. Bring the milk to boil and the simmer till the vermicelli strands cook.
  6. Stir occasionally so it doesnt catch the bottom.
  7. When nearly done, add the cardamom powder, saffron soaked in milk and mix well
  8. Add the sugar aaand remove from heat.
  9. Toss in the roasted cashews and stir the sugar in well.
  10. Serve hot
Recipe Notes

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.

 

 

 

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18 Comments
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Poonam Bachhav
1 year ago

Semiya payasam is my family favourite too ! Addition of chickpea flour in this recipe sounds interesting !

Ruchi
1 year ago

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.

sasmita
1 year ago

Its an easy festive delight surely ! Chickpea flour must give the thickening factor here 🙂

Geetanjali Tung
1 year ago

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☺

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1 year ago

[…] Semiya payasam Seema Doraiswamy Sriram […]

Swati
1 year ago

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!!

Shalu
Shalu
1 year ago

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.

Vanitha Bhat
1 year ago

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!

Veena Krishnakumar
1 year ago

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

Mayuri Patel
1 month ago

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.

Archana
1 month ago

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.

Sowmya
1 month ago

Adding besan to semiya payasam sounds lovely ..,would give it a nice nutty flavour. Got to try that asap!

Kalyani
1 month ago

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..

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