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A popular South Indian dessert dish for any festival and special occasion.
Semiya Payasam (or Vermicelli Payasam or Vermicelli Kheer) is a very popular and traditional South Indian dessert made during special occasions, festivals like Diwali, Navratri, Tamil New Year and South Indian weddings. One of the easiest payasam to make, this is made with roasted vermicelli (semiya), milk & sugar garnished with cashew nuts and raisins.
Semiya Payasam Recipe
A popular South Indian dessert dish for any festival and special occasion.
Ingredients for Semiya Payasam
- 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
How to make Semiya Payasam
- 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
If the payasam has thickened, add a little milk and warm it up a little. Stir well and serve.
