Kerala Semiya Payasam Recipe / Sevian Kheer / How to Make Semiya Payasam / How to Make Vermicelli Payasam / Semiya Kheer Recipe / Easy Vermicelli Pudding.
To tell the truth, the one dessert that comes to my mind quickly to make is Semiya Payasam. Hmm, for me, this is a quick-fix dessert.
It’s one of those super easy desserts that you can whip up in under half an hour. So you can make it anytime you wanna satisfy your sweet tooth – no occasion needed! This cardamom-flavored dessert is made all over India and people call it different names like seviyan kheer, vermicelli kheer, or vermicelli payasam.
It’s a dessert made with vermicelli noodles and thick milk with dry fruits. It’s a simple Indian sweet dish. People like it for small or big events. You can have it during a meal or after as a dessert.
It’s usually served warm or chilled as a dessert.
Calories – 372 from fat 162 ( amount per serving)
Preparation time – 4 minutes
Cooking time – 16 minutes
Author – Seena
Ingredients for Making Semiya Payasam:
Broken Vermicelli – 1 cup
Butter – 1 tbsp.
Water – 2 cups
Milk – 3 cups
Sweetened Condensed Milk – ½ cup
Sugar – ½ cup
Cardamom – 3 (or Cardamom Powder – ¼ tsp.)
Cashew Nuts – as required
Raisins – as required.
How to Make Semiya Payasam:
Heat ghee in a pan and fry the raisins till plump and keep aside. Remove it and then fry cashew nuts till golden brown.
In the same pan and the rest of the ghee, sauté the vermicelli till light brown or for 30 seconds for additional flavor. Keep it aside. If you already have roasted vermicelli you can skip this step.
In a heavy bottom sauce pan add milk and bring it to boil. Add the whole cardamom.
When the milk starts boiling add Sugar and stir it. Next add the roasted Semiya / Vermicelli and let it cook for 7-8 minutes or until it is cooked.
Add the sweetened condensed milk and stir to combine. Simmer on medium low till the vermicelli is soft. Add the cardamom powder and stir well. If you want to add sago in this payasam. Add the soaked sago at this point. Let sago cooked for 5 minutes or until sago is cooked.
(If you are adding Cardamom powder, you can add at this point.)
Garnish with fried cashew nuts and raisins.
My Recipe Notes on Semiya Payasam:
1. Use a thick / heavy bottom vessel, it will prevent the milk from burning in the bottom.
2. Please adjust Sugar as per your taste buds. I would recommend to add 1/4 cup at a time and taste it.
3. Try to use whole milk or 2% milk.
4. Add 1/4 tsp sugar, cardamon seeds and grind it to a fine powder using a pestle and mortar.
5. Soaking sago in warm water helps sago to cook super-fast.
6. When you leave the payasam for a while it solidifies. If you are serving after a while, it may have thickened. Add some milk and microwave it fot 30-60 seconds and adjust the consistency.
7. Don’t forget to fry the vermicelli in ghee on low heat. Don’t burn them – just fry them till they’re golden brown. Or if you’re lazy, you can totally use store-bought fried seviyan and skip that step.
Happy Cooking.. Cheers.. Seena.
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സേമിയ പായസം റെസിപ്പി.
Semiya Payasam.
Description
A simple, easy and a classical dessert from India which is prepared with roasted vermicelli, milk and sugar and garnished with ghee roasted cashews and raisins.