Semiya 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.
Semiya Payasam – Vermicelli pudding
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.
- Total Time: 30 mins
- Yield: 6 1x
Ingredients
Main Ingredients
- 1/2 cup vermicelli
- 3 cups whole milk
- 1/2 cup sugar
- 1/4 teaspoon ground cardamom
- pinch of salt
For the Garnish
- 2 tablespoon Ghee
- 3 tablespoon golden raisins
- 3 Tablespoon broken cashew nuts
Instructions
- Dry roast the vermicelli on low flame sauteing until it turns golden brown and it gives the wonderful toasted aroma.
- 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.
- In a separate pan fry the cashew-nut and raisins in ghee until lightly browned. Add it to the boiling pudding.
- Add in the cardamom powder (I use a mortar and pestle for powdering small quantities of cardamom and it works really well. )
- Serve it hot or chilled. We like it hot.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dessert
- Cuisine: South Indian
Love ur recipes.. This turned out great
Thank you!
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!
Thank you so much! Glad you liked it!
Hi akka,
When to add pinch of salt??
Thanks in Advance,
Priya K
You can add it along with the sugar Priya. Have updated. Thank you.
🙂
Happy to follow u! Cool recipe 🙂
Payasam looks yummy. Love that cute silver ware too 🙂
Thank You Jyothi. Glad you liked it. That silver cup is my mums…