Kannamma Cooks

Collection of Tamil Nadu Recipes , Tamil Cuisine, Kongunad Recipes. Easy Vegetarian and Non Vegetarian dishes with step by step pictures.

Semiya Payasam – Vermicelli Payasam

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semiya-payasam-vermicelli-pudding-seviyan-kheer-tamil-new-year-onam-recipe |kannammacooks.com #pudding #payasam #festival #dessert #sweets #milk-puddingSemiya Payasam – Vermicelli Payasam

Easy and quick recipe for Semiya Payasam. Semiya Payasam is a popular dessert for lunch made by south Indians for all festivals like Tamil new year and Onam.

No south indian meal is complete without a sweet ending of Payasam. I am a Payasam girl. I love it all. Semiya Payasam / vermicelli pudding is luscious and creamy and has a textural bite from the vermicelli. Its flavored with cardamom and ghee. This is also a very popular dessert made on all festival days in Tamilnadu. They make this Semiya Payasam dessert in Kerala for Onam. Cardamom adds a very nice aroma to the Semiya Payasam. Cardamom is the world’s third most expensive spice after saffron and vanilla.

The main thing about Semiya Payasam is to roast the vermicelli till golden brown. Indian vermicelli is way thinner than its American equal. So if you are in the US, use angel hair pasta broken into 3/4 inch pieces. I like to dry roast the vermicelli till golden brown. All eyes on the pan y’all! Vermicelli tends to burn quickly. Keep sauteing all the time.

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semiya-payasam-vermicelli-pudding-seviyan-kheer-tamil-new-year-onam-recipe |kannammacooks.com #pudding #payasam #festival #dessert #sweets #milk-pudding

5.0 from 2 reviews
Semiya Payasam - Vermicelli pudding
 
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Easy and quick recipe for Semiya Payasam. Semiya Payasam is a popular dessert for lunch made by south Indians for all festivals like Tamil new year and Onam.
Author:
Recipe type: Dessert
Cuisine: South Indian
Serves: 6
Ingredients
Main Ingredients
  • ½ cup vermicelli
  • 3 cups whole milk
  • ½ cup sugar
  • ¼ teaspoon ground cardamom
  • pinch of salt
For the Garnish
  • 2 tablespoon Ghee
  • 3 tablespoon golden raisins
  • 3 Tablespoon broken cashew nuts
Instructions
  1. Dry roast the vermicelli on low flame sauteing until it turns golden brown and it gives the wonderful toasted aroma.
  2. In a heavy saucepan, heat milk on medium flame. Add the fried vermicelli. Simmer on a low to medium flame for 6-8 minutes, or until the vermicelli is cooked. Add the sugar, salt and simmer for five more minutes, stirring frequently to prevent sticking.
  3. In a separate pan fry the cashew-nut and raisins in ghee until lightly browned. Add it to the boiling pudding.
  4. Add in the cardamom powder (I use a mortar and pestle for powdering small quantities of cardamom and it works really well. )
  5. Serve it hot or chilled. We like it hot.

semiya-payasam-recipe

Suguna Vinodh

I'm Suguna Vinodh aka Kannamma. I love south Indian food and I am passionate about baking. My Favorite things include my Wusthof knife, Coffee, Ilayaraja, Tamil and beaches. I love Jacques Pepin and Julia Child.

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Comments

  1. Thank you Kannamma for such a simple recipe for this delicious dessert. Your sugar, vermicelli and milk proportions ensured complete success. I am not Indian and although I do like cardamom, some members of my family find it quite intense. Instead of the powdered cardamom, I added 4 cracked green cardamoms, and removed them at the end of the cooking time. Cardamom flavour was a touch less, and everyone said it was an amazing dessert. Loved it!

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