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Semiya Payasam – Vermicelli Payasam

by | Nov 11, 2014 | 10 comments

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.

semiya-payasam-vermicelli-pudding-seviyan-kheer-tamil-new-year-onam-recipe-dry-roast-vermicelli-1 |kannammacooks.com #pudding #payasam #festival #dessert #sweets #milk-pudding

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

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

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

Scale

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

  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.
  • Author: kannamma @kannammacooks.com
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Category: Dessert
  • Cuisine: South Indian

semiya-payasam-recipe

10 Comments

  1. Shrathi

    Love ur recipes.. This turned out great






    Reply
  2. Fiona.

    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!






    Reply
  3. priya

    Hi akka,
    When to add pinch of salt??

    Thanks in Advance,
    Priya K

    Reply
    • Suguna Vinodh

      You can add it along with the sugar Priya. Have updated. Thank you.

      Reply
  4. Haffa Bexi

    Happy to follow u! Cool recipe 🙂

    Reply
    • kannamma

      Thank You Jyothi. Glad you liked it. That silver cup is my mums…

      Reply

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