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semiya, vermicelli payasam

Semiya payasam

Vermicelli Kheer
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Desserts, Sweets and savories, Traditional
Cuisine Baby toddler food, Indian, Kids choice, One pot, South indian, Summer, Vegan, Vegetarian, Winter
Servings 4 people

Ingredients
  

  • 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

Instructions
 

  • 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

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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