Semiya Payasam (Vermicelli Kheer) Recipe
Description: Semiya Payasam, also known as Vermicelli Kheer, is a beloved Indian dessert often prepared during festive occasions like Tamil New Year, Onam, and other celebrations. This delightful pudding is made from vermicelli cooked in milk, sweetened with sugar, and flavored with aromatic cardamom and saffron. Garnished with roasted cashew nuts and sultana raisins, it offers a creamy texture and a perfect balance of sweetness and flavor. Whether served hot or cold, Semiya Payasam makes an irresistible treat for all ages.
Cuisine: Indian
Course: Dessert
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Milk | 500 ml |
| Semiya (Vermicelli), roasted | 1/2 cup |
| Water | 1 cup |
| Sugar | 1/2 cup (approximately 3 tablespoons) |
| Cashew nuts, halved | 3 tablespoons |
| Sultana Raisins | 3 tablespoons |
| Cardamom Powder (Elaichi) | 1/4 teaspoon |
| Saffron strands | 2 strands |
| Ghee | 1 tablespoon |
Preparation Time
15 minutes
Cooking Time
30 minutes
Instructions
-
Cook the Vermicelli:
Begin by cooking the semiya (vermicelli) in water. In a saucepan, add 1 cup of water along with the semiya and bring it to a boil over medium-high heat. Once it starts boiling, reduce the heat to medium and cook the semiya until it becomes soft and fully cooked. This should take around 7–10 minutes. -
Add Milk and Sweeteners:
Once the semiya is cooked, pour in 500 ml of milk and stir in the sugar. Add the cardamom powder and saffron strands, mixing everything well. Allow the mixture to simmer for 5–7 minutes, stirring occasionally, until the payasam thickens and the flavors meld together. You can adjust the consistency at this stage, adding more milk or water if you prefer a thinner consistency. Keep in mind that the semiya will continue to absorb the milk as it cools, so it’s okay if it’s a bit more liquid at this stage. -
Roast the Cashews and Raisins:
While the semiya is simmering, heat 1 tablespoon of ghee in a small frying pan over low heat. Once the ghee is hot, add the halved cashew nuts and roast them until they turn golden and crisp. Add the sultana raisins to the pan and sauté for a few seconds until they puff up. Remove from heat and set aside. -
Final Touches:
Once the semiya payasam has reached the desired thickness, remove the pan from the heat. Garnish the payasam with the roasted cashew nuts and raisins. Stir gently to incorporate the garnish or leave them on top for a more decorative look. -
Serve and Enjoy:
Semiya Payasam can be served either hot or cold, depending on your preference. It makes for an excellent dessert to be enjoyed during any festive meal, such as alongside dishes like Jodhpuri Aloo, Ajwain Puri, Satvik Carrot Sprout Salad, and Mirchi Ka Chunda. The creamy, comforting texture and sweet, aromatic flavors of Semiya Payasam are sure to make it a favorite at any gathering.
Tips for a Perfect Semiya Payasam
- Vermicelli Choice: You can use either roasted or unroasted vermicelli. However, roasting the vermicelli before cooking gives it a nutty flavor that enhances the dish.
- Adjust Sweetness: If you prefer a sweeter payasam, feel free to add more sugar to taste. You can also replace sugar with jaggery for a more traditional taste.
- Flavor Variations: To add more flavor, you can experiment with adding a pinch of nutmeg or rose water. Some people also enjoy adding a few crushed pistachios for extra texture.
- Consistency: If you like a more liquid payasam, add more milk or water while simmering. For a thicker consistency, let it cook for longer until the liquid reduces.
- Saffron: Soaking the saffron strands in warm milk before adding it to the payasam will help release its color and fragrance more effectively.
Enjoy this deliciously creamy Semiya Payasam as the perfect ending to a hearty meal or as a special treat during festive occasions. Its delicate flavors and luxurious texture are sure to delight your family and friends.
