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Semiya Payasam Recipe

Semiya Payasam is a tasty, popular dessert made by simmering milk with roasted vermicelli, flavored with cardamom and garnished with ghee roasted cashews & raisins. Semiya Payasam is the easiest of all payasam / kheer and could be made in less time with the commonly available ingredients at home. Let us learn to make Semiya Payasam is presented here with step by step pictures and video.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings3 people
AuthorSharmilee J

Ingredients

  • 1 cup vermicelli semiya
  • 1 and 1/2 cups water
  • 4 cups milk
  • 1/2 cup sugar
  • 1/4 teaspoon cardamom powder
  • 15 nos cashews
  • 1 tablespoon raisins

Instructions

  • Heat 2 teaspoon ghee, add 12-15 nos cashews.
  • Fry until golden, remove to a plate and set aside.
  • 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.
  • Now add 1 cup vermicelli. I used unroasted variety so roasted it. If you have roasted vermicelli skip this step.
  • Roast until reddish golden. Transfer to another plate and set aside.
  • Boil 1 and 1/2 cup water until rolling boil.
  • Now add roasted vermicelli to it. Give a quick mix.
  • Cook covered until 85% done it may take just 2-3 mins so keep an eye.
  • Meanwhile boil 4 cups ir 1 litre milk. Use full cream milk.
  • Simmer 3-5 mins. Switch off. Vermicelli is 3/4th done.
  • Now add boiled milk. Cook for 2 mins.
  • Add 1/2 cup sugar to it. Give a quick mix.
  • Cook for few more mins until vermicelli starts to float on top and the kheer is creamy.
  • Add 1/4 teaspoon cardamom powder, fried cashews and raisins.
  • Give a quick mix and switch off. Enjoy Semiya Payasam!

Video

Notes

  • 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(1teaspoon) and condensed milk(1 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.
Nutrition Facts
Semiya Payasam Recipe
Amount Per Serving (200 ml)
Calories 654 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 7g44%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 39mg13%
Sodium 270mg12%
Potassium 588mg17%
Carbohydrates 120g40%
Fiber 2g8%
Sugar 49g54%
Protein 14g28%
Vitamin A 527IU11%
Vitamin C 0.3mg0%
Calcium 419mg42%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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