Semiya Payasam also known as Seviyan Kheer or Vermicelli kheer is an important dessert served during festivals like Onam and Vishu in Kerala. It is also served as dessert for any celebrations like birthday, Wedding anniversaries, Wedding, etc. Kerala gives such a marvelous cuisine with spices and coconut and lots more. And this dessert is one among several gems kerala Cuisine has gifted Malayalees.
Every malayalee will have their own sweet memories of Onam and Vishu with their favorite versions of Payasam. Roasted vermicelli gives a brownish color to contrast the milk in the dessert. Roasted vermicelli gives all the texture needed, and the creamy milk and the cardamom flavour… No one can turn away from such luscious dessert
SEMIYA PAYASAM RECIPE/ VERMICELLI PAYASAM RECIPE
Vermicelli Payasam / Semiya Payasam is an easy classic traditional indian dessert prepared with roasted vermicelli and milk and garnished with ghee roasted dried fruit.
Ingredients
- 7 tablespoon Ghee
- 1.5 Cups Broken Vermicelli/ Semiya
- 3 Cups water
- ¾ Cup Sugar
- 5 Cups Milk
- 1 Cup Sugar
- 7 Cardamom Powdered
Garnish
- Garnish:
- 15 Cashews
- 15 Raisins
- 10 Saffron strands
- 10 Almond thin sliced
- 10 Pistachio thin sliced
Instructions
- Heat ghee in a heavy bottomed pan. Add Vermicelli and saute in medium heat till vermicelli gets
- fried and turns light pinkish brown in color
- Mean while heat a pan and pour 3 cups of water. Let it boil. Add the ghee roasted vermicelli.
- Stir occasionally. After 5 minutes add ¾ cup of sugar. Mix well and cook till vermicelli is 90% cooked.
- Meanwhile, heat milk in a heavy bottomed flat pan. Add 1 cup of sugar. Keep stirring continuously
- so that milk doesn’t overflow or get burnt in the pan
- When Vermicelli is 90% cooked in water, transfer to the pan containing milk . Mix well. Keep stirring
- until desired consistency is obtained. Turn off the stove
- Add powdered cardamom to the payasam
- Heat ghee in a pan. Saute cashews, Raisains in ghee until its golden brown in color
- Garnish Semiya Payasam / Vermicelli Payasam with fried cashews and raisins and Pistachios
Serving:
- Serve Semiya Payasam / Vermicelli Payasam (Hot or Cold) in a bowl with a spoon
Notes
The recipe gives a “Drinkable Payasam”. If you prefer, “Spoonable payasam”, cook the kheer for 5 more minutes and reduce ½ a cup of milk from the ingredient listed
If you prefer a more rich kheer, add condensed milk and reduce sugar
Serve Semiya Payasam hot or cold, it tastes amazing.
