↑

Sharmis Passions

Cooking and Clicking with Passion

You are here: Home / Payasam/Kheer / Semiya payasam recipe, Vermicelli kheer recipe

Semiya payasam recipe, Vermicelli kheer recipe

by 40 Comments

Semiya Payasam

Semiya payasam recipe a rich creamy payasam.Semiya payasam or vermicelli kheer is the easiest one can make especially during the festive occasions when we are busy with other cooking.
As I’ve told many times I love anything sweet and this semiya payasam is my fav. Payasam with papad or vadai is the best combination.

Semiya Payasam

I usually dont talk much here as I am always in short of words but then I am in a mood to write today 🙂 No nothing food related I promise haha 🙂 I am not much of a movie person but love watching movies with good stories and theme. Not that I dont watch other entertainment movies. …I prefer watching my kind of movies even twice or thrice than watching a entertainment movie, yes thats me :oThe tiny tots playschool got closed and from tomorrow her vacation begins. Am sure we will have a tough time to console her as she has already started missing her friends and teachers.Have been thinking of ways to engage her, hopefully the holidays should go smoother for both for us 🙂

Semiya Payasam

Semiya Payasam Recipe – Ingredients

Preparation Time :10 mins | Cooking Time : 20 mins | Serves : 2
Recipe Category: Dessert | Recipe Cuisine: South Indian

Semiya(Vermicelli) – 1 cup
Boiled Milk -2.5 cups
Sugar – 3/4 cup
Cardamom powder – a tiny pinch
Cashews – 5 whole broken roughly
Raisins – 10
Ghee -2 tsp

Method:

  1. Heat ghee in a pan, fry cashew and raisins to golden brown. Set aside. In the same pan, roast vermicelli until slightly golden.
  2. Then add 1 cup milk.Allow it to boil until the vermicelli turns soft.
  3. Add sugar only after vermicelli gets cooked.The mixture will turn goey mix well then add remaining 1.5 cups milk.
  4. Add cardamom powder.Let it simmer for its thick and creamy.Then add fried cashews and raisins, and switch off. Serve hot or cold.

Serve hot or chilled as per your preference.

Semiya Payasam
I love the payasam in both ways either warm or cold. Vadai dunked in payasam – heavenly combo.Hubby likes elachi flavour and dislikes the saffron so skipped it. The more the milk simmered, it gives a rich and creamy taste.
Vermicelli Kheer Recipe

My Notes:

  • I like the semiya being cooked in milk itself which gives a nice creamy taste o 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(1tsp) and condensed milk(1 tbsp) for a more unique and rich taste.
  • The payasam tends to get thicker as it rests down. So add more milk if you want while serving.
  • You can add any nuts of your choice.Skip raisins if its not your preference.

Vermicelli Kheer Recipe

Reader Interactions

Comments

  58. Hey Sharmi
    Inniya puthandu vazhthukal. Super payasam. Always the one I will trust on when there is a huge number of people for dinner. Easy and breezy to make ella? Lovely clicks as always!

    Reply

  66. This is my love 🙂 The first payasam that would come to my mind when asked for is this one 🙂 Used to call it noodles payasam when I was a kid 🙂

    Reply

  70. I tried this recipe last night and now I am a hit chef in my house 😀 My harshest critics said it smelled like "BBq nation" at home 😀 … thanks Sharmi! And keep posting

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.