Semiya Payasam is one of those desserts that fills your kitchen with the most amazing aroma while it’s cooking. I still remember the first time I made this vermicelli kheer – the smell of toasted vermicelli and warm milk reminded me of my grandmother’s kitchen. This traditional South Indian sweet treat transforms simple ingredients into something magical. The vermicelli gets beautifully soft and creamy, while the milk creates that perfect pudding-like consistency we all love.
About the Recipe
This recipe is your gateway to creating restaurant-quality dessert at home without any fancy equipment or hard-to-find ingredients. What makes this payasam special is how the vermicelli soaks up all that creamy, sweetened milk while keeping just enough bite. The roasting step might seem small, but it adds a nutty depth that makes all the difference. You’ll love how forgiving this recipe is – it works whether you serve it warm on a cold evening or chilled on a hot summer day.
Why You’ll Love This Recipe
The beauty of this Semiya Payasam lies in its simplicity and versatility. You probably have most ingredients in your pantry already. The texture is without a doubt divine – creamy but not too thick, sweet but not overwhelming. Kids love the soft vermicelli strands, while adults appreciate the subtle cardamom fragrance. Plus, it tastes even better the next day as all the flavors meld together. The optional grapes add a lovely fresh burst that surprises everyone. It’s also much quicker than other payasam varieties that need hours of cooking.
Cooking Tips
Don’t skip the roasting step – it prevents the vermicelli from getting mushy and adds wonderful flavor. Keep stirring while roasting to get an even golden color. Watch the milk carefully once you add the vermicelli; it can bubble over quickly. If your payasam gets too thick, just add a little warm milk. The consistency should coat a spoon but still flow easily. Fry the cashews until they’re just golden, not brown.
Serving and Storing Suggestions
This recipe serves 6-8 people generously and takes about 30 minutes total. Serve it in small bowls – a little goes a long way. It’s delicious warm, at room temperature, or chilled from the fridge. Store covered in the refrigerator for up to 3 days. The payasam will thicken as it cools, so thin it with a splash of milk if needed when reheating.
Similar Recipes
- Rice Kheer (Chawal ki Kheer)
- Rava Payasam (Semolina Pudding)
- Carrot Halwa (Gajar ka Halwa)
- Bread Pudding
- Sabudana Kheer (Tapioca Pudding)
Nutrient Benefits
This payasam provides good calcium from milk and healthy fats from ghee and cashews. The vermicelli gives you energy from carbohydrates, while raisins add natural sweetness plus iron and potassium. Cardamom aids digestion and adds antioxidants. Though it’s without a doubt a treat, the milk makes it more nutritious than many other desserts. The nuts provide protein and healthy fats that help you feel satisfied.
Semiya Payasam
Ingredients
- 250 g Semiya (Vermicelli)
- 1 1/2 litres Milk
- 250 g Sugar
- 2 tbsp Ghee
- handful Cashew Nuts chopped
- handful Raisins
- little Cardamom Powder
Optional:
- few Green Grapes
Instructions
- Heat a little ghee in a pan over medium flame.
- Add the vermicelli and stir-fry until light golden brown.
- Pour the milk and mix well.
- Reduce flame and simmer until the vermicelli is cooked and soft.
- Add sugar and stir until sugar has fully dissolved.
- When the payasam starts to thicken, switch off the flame.
- Fry the cashew nuts and raisins in the remaining ghee.
- Add to the kheer along with cardamom powder.
- Stir gently and remove.
- Serve warm or at room temperature or chilled.
Notes
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Frequently Asked Questions
Can I use low-fat milk instead of whole milk?
You can, but whole milk gives the best creamy texture and rich taste. If using low-fat milk, add an extra tablespoon of ghee and cook a bit longer to get that creamy consistency. The payasam might be slightly thinner, but it will still taste good.
What if my vermicelli breaks while roasting?
That’s totally normal. Some breaking happens when you stir, and it doesn’t affect the final dish at all. Just keep the heat at medium and stir gently. The broken pieces actually cook more evenly and create a nice varied texture in your finished payasam.
How do I know when the payasam is thick enough?
The perfect consistency coats a spoon but still drips off easily. Remember, it will thicken more as it cools. If you can draw a line through it with your spoon and it takes a second to fill back in, you’re there. Don’t make it too thick while hot.
Can I make this recipe without sugar?
Surely. You can substitute with jaggery for a more traditional flavor, or use condensed milk instead of regular milk and reduce the sugar. Honey works too, but add it after the payasam cools slightly. Start with less sweetener and taste as you go.
