Semiya Payasam | Vermicelli Kheer

Semiya Payasam is a tasty, popular dessert made by simmering milk with roasted vermicelli, flavored with cardamom and garnished with ghee roasted cashews and raisins. Semiya Payasam is the easiest kheer that could be made in less time with the commonly available ingredients at home. Learn to make Semiya Payasam with step by step pictures and video.

Semiya Payasam is commonly made on festive days like New Year, Amavasaya and on special occasions like birthday, anniversary and family get-together. Semiya Payasam resembles can be tasted in Falooda and Seviyan Kheer.

Jump to:

• About Semiya Payasam
• Semiya Payasam Video
• Semiya Payasam Ingredients
• How to make Semiya Payasam Recipe Step by Step
• Expert Tips
• Serving and Storage
• FAQS
• 📖 Recipe Card

About Semiya Payasam

The name ‘Semiya’ translates to vermicelli (type of Indian pasta or noodles) and ‘Payasam’ is South Indian pudding so ‘Semiya Payasam’ is translated to Indian Vermicelli Pudding. Semiya Payasam is an effortless alternate to paruppu payasam, rice kheer, ada pradhaman. 

Semiya is the South Indian Name of Vermicelli which is a type of pasta originated from Italy. Vermicelli got popular in South India with its taste & variety of dishes that could be prepared in minutes.

Vermicelli Payasam is a yummy, noodle dessert that could be enjoyed either hot or cold. This payasam is my go to payasam when I prepare grand meals on special occasions, religious festivals and when I have to prepare a dessert in large quantity.

This Vermicelli Payasam is kids favorite given the noodle texture & looks! So I make it at least once a month to satisfy their cravings. This is one of the desserts you can make in less than 30 minutes so win win.

I usually don’t use condensed milk as simmering milk will give you the creamy and rich taste. But if you want you can add condensed milk for more richness and reduce sugar accordingly.

Semiya Payasam Video

Semiya Payasam Ingredients

• Semiya – I have used store bought unroasted semiya variety for this recipe. Semiya is made with maida or rava (hard wheat / semolina) as ingredients and in long & broken versions. Choose the one you prefer or the available variety.
• Milk – Use fresh full cream milk that is not skimmed or toned or processed.  However if you do not have access to fresh milk, even toned milk would do.
• Sugar – I have used regular white sugar for making Semiya Payasam. You can alternate sugar with jaggery powder, jaggery syrup, cane sugar and make sure to increase the quantity accordingly.
• Garnish : I have used ghee fried cashews and raisins for garnish.
• Flavoring : Cardamom powder is the best flavoring for semiya payasam however you can use saffron too.

Why you will love this recipe?

• Easy and quick to make.
• Rich, creamy and tastes delicious.
• Easily available ingredients in your kitchen.
• Instant payasam that takes less than 30 minutes.
• It is easy that even beginners can try.

Unroasted vs Roasted Vermicelli

Roasted and Unroasted vermicelli is readily available in the stores. I usually choose to buy unroasted variety and roast it before making any dish, this way it gives nice aroma and flavor to the dish.

Even the color of semiya / vermicelli differs with different brands. Choose whichever suits you best and stick to it.

How to make Semiya Payasam Recipe Step by Step

1.Heat 2 teaspoon ghee, around 15 cashews.

2.Fry until golden, remove to a plate and set aside.

3.Add 1 tablespoon raisins to the same pan. Fry until it bubbles up and is golden in color. Transfer to the plate and set aside.

4.Now add 1 cup vermicelli. I used unroasted variety so roasted it. If you have roasted vermicelli skip this step.

5.Roast until reddish golden. Transfer to another plate and set aside.

6.Boil 1 and 1/2 cups water until rolling boil.

7.Now add roasted vermicelli to it.

8.Give a quick mix.

9.Cook covered until 85% done it may take just 2-3 minutes so keep an eye.

10.Meanwhile boil 4 cups (1 liter) milk. Use full cream milk for best taste.

11.Simmer 3-5 minutes. Switch off.

12.Vermicelli is 3/4th done. Cook only 3/4th else while cooking in milk semiya will get mushy.

13.Now add boiled milk.

14.Cook for 2 minutes.

15.Add 1/2 cup sugar to it.

16.Give a quick mix.

17.Cook for few more mins until vermicelli starts to float on top and the kheer is creamy.

18.Add 1/4 teaspoon cardamom powder, fried cashews and raisins.

19.Give a quick mix and switch off. Make sure while switching off it should be slightly runny as the consistency will get thicker after sometime.

Rich creamy semiya payasam ready!

Expert Tips

• I like the semiya being cooked in milk itself which gives a nice creamy taste to the payasam but alternatively you can cook in water then add milk.
• You can even reduce sugar to 1/2 cup if you are not much sweet toothed.
• You can also use saffron(1 /4 teaspoon) and condensed milk(2 tablespoon) for richer taste.
• You can add any nuts of your choice. Skip raisins if you do not prefer it.
• Adding a pinch of salt lifts up the sweetness.
• Switch off the semiya payasam bit runny as it gets thicker with time.
• If it thickens after sometime, you can add little hot water / milk to thin the consistency.

Variations

Apart from the variation of adding custard powder to the semiya payasam, you can try the below variations as well

• Add javvarisi / sago after soaking it for a minimum of 2 hours along with semiya for javvarisi semiya payasam
• You can also use 1/2 teaspoon saffron and 2 tablespoon condensed milk for richer taste.
• You can add nuts like almond, cashew, pistachio, after powdering them coarsely or cutting into small pieces.
• You can flavor with cocoa powder for a chocolaty semiya payasam
• You can crush and add saffron at the last stage and give a quick stir.

Serving and Storage

Enjoy Semiya Payasam as a dessert after meal hot or cold as per your preference. Refrigerate for later use within next day.

FAQS

1.Which milk is best to use?

Use full cream milk sourced fresh, however, if you do not have access to it you can use the regular toned milk.

2.Should I use roasted or unroasted vermicelli ?

Unroasted long vermicelli is preferred for making this payasam. However, you can make with roasted & broken vermicelli / semiya as well.

3.How is Seviyan Kheer different from Semiya Payasam?

Both Seviyan Kheer and Semiya Payasam are more or less the same except that Seviyan Kheer is flavored with dry fruits and a special fine vermicelli is used for Seviyan kheer.

If you have any more questions about this Semiya Payasam Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

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