Semiya Payasam Recipe | Vermicelli Kheer | Dessert Recipe | Startup Cooking

SEMIYA PAYASAM RECIPE | 

STARTUP COOKING

Semiya Payasam or Vermicelli kheer is a classic Indian dessert prepared with roasted vermicelli, milk, sugar and nuts. Payasam is a South Indian dessert, a versions of kheer, made on various festivals occasions like Tamil NewYear, Durga pooja, Diwali and Onam. It is a simple recipe with richness of nuts and goodness of milk. Payasam is often offered as 'prasadam' in various temples and poojas across the country. There are many various of payasam, from rice kheer, coconut payasam, sago payasam, but here vermicelli payasam  is the easiest and simplest of them all. This dessert tastes heavenly delicious when it serves warm. Follow my step-by-step photo recipe to prepare Semiya Payasam. If you like this recipe, share it, tweet it and pin it. Please do try and post your comments.

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RECIPE FOR SEMIYA PAYASAM

Course       : Dessert

Cuisine      : India

Author       : Jayashree Karthik

Prep Time  : 5 min

Cook Time : 30 min

Total Time  : 35 min

INGREDIENTS

• 1 tbsp ghee

• 10-15 cashew nuts

• 1.5 tsp chironji seeds

• 10-15 raisins

• 1/2 cup semiya / vermicelli

• 1 litre full fat milk

• 1/2 cup sugar

• 1/8 tsp cardamom powder

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PROCEDURE

• heat a tbsp of ghee in a pan

• fry cashew nuts, chironji seeds and raisins separately and keep aside

• in the same pan, roast semiya / vermicelli until light golden brown, and then keep aside

• bring milk to boil in a sauce pot

• add 1 litre milk to a sauce pot and boil in low medium flame for 10 minutes

• once the milk starts to boil vigorously, add roasted semiya and mix well

• cook on medium flame until the vermicelli turns soft and keep stirring often to prevent it from getting burnt

• add sugar and mix well until it dissolves

• add cardamom powder, fried cashew nuts, raisins and chironji seeds

• mix well and then switch off the flame

• Semiya payasam is ready to be served and serve warm or cold

• Enjoy!

NOTES

• once the semiya payasam cools down, it will become thick. so adjust the consistency of the payasam before serving
• use full fat milk for creamy consistency and taste
• replace the granulated sugar with palm sugar or coconut sugar

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SEMIYA PAYASAM WITH STEP-BY-STEP PHOTO RECIPE

add a tbsp of ghee in a pan

fry cashew nuts and keep it aside

add chironji seeds

fry until it puffed up and the color changes, keep it aside

fry raisins and keep it aside

add vermicelli in the same pan

roast well until the light brown color

add milk in a pot and bring to boil

once milk starts to boil, add roasted vermicelli

mix well and cook on medium flame, until the vermicelli turns soft

add sugar

mix and cook well until the sugar dissolves

add cardamom powder

switch off the flame

add fried cashews nuts, raisins and chironji seeds

delicious 😋 semiya payasam ready 

serve hot or cold. tastes yum 😋