Semiya Payasam Recipe

Semiya payasam is a South Indian sweet also often called vermicelli kheer, seviyan kheer. Payasam is made with vermicelli, sugar, milk, ghee, dried fruits and nuts. For a healthy alternative, semiya payasam may be made with jaggery and coconut milk.  Making the proper wedding style payasam needs few suggestions and tricks. I even have shared recipe for semiya payasam using Easy pot, Stove top with step-by-step pictures and video. 

Semiya Payasam

Any marriage function is just not complete without this payasam together with 12 number of other vegetarian dishes. Though I’m a not an enormous fan to those sort of marriage meals (kalyana chapadu). But I’d wait for the last a part of the meals which is the various sort of payasam. My favorite is semiya payasam also called as paal payasam. It is normally ladled over puran boli, boondi and papadam. It is best to mix all these together and luxuriate in. It’s one among my favourite combination. 

About Semiya Payasam

Semiya payasam is a well-liked South Indian dessert or sweet recipe. It may even be called as Indian pudding made with vermicelli, sugar, milk, ghee, dried fruits and nuts. The name Semiya literally translates to vermicelli (variety of Indian pasta or noodles); Payasam is South Indian pudding.

That is one among the dessert which may be made under half-hour or less. In case you are craving for anything sweet, then that is the dessert you may go for. All you wish is few ingredients which you have already got readily available. 

Which Vermicelli to Use?

One in every of the primary ingredient utilized in this payasam is vermicelli. There are numerous number of vermicelli pasta available within the Indian market. Ragi vermicelli, rice vermicelli, millet vermicelli and plenty of more which is utilized in making semiya upma. The range which I take advantage of to make semiya payasam is roasted wheat vermicelli. 

Long number of semiya is obtainable in market which is specially used for making payasam. You would possibly need to interrupt it manually to small pieces. Long variety semiya comes un roasted so you’ve gotten to roast it till golden.

Watch Semiya Payasam Video

Semiya is cooked in milk and water, sugar or jaggery is added once semiya is cooked. We use jaggery to make semiya payasam for healthy alternative. But the normal recipe is made with sugar. I even have included each semiya payasam made with white sugar and jaggery on this recipe post with stepwise pictures.

Semiya payasam, Vermicelli Kheer & Seviyan Kheer

Yes, the whole lot is same. Semiya is named as vermicelli or seviyan in numerous parts of the region. Depending on each region, the identical dish gets its name.

Kheer is traditionally made with milk, sugar, nuts and dried fruits so does payasam. But there may be one other popular dish called as Sheer khurma which can also be made with vermicelli but richer.

Try my Other Payasam Recipes too,

Javarisi payasam

Moong dal payasam

Rava payasam

Wheat rava payasam

Semiya Payasam Ingredients

Semiya | vermicelli – use roasted vermicelli available available in the market. It makes the technique of making payasam. Regardless that I take advantage of roasted vermicelli, I like to present a fast roast for couple of minutes for aroma.

Sago – I wish to use sago since it adds bulk to the payasam. I benefit from the texture of sago in payasam. But you may skip it.

Milk – use full fat milk for richer taste. Payasam tends to get thicker because it cools, so have some extra milk readily available to regulate the consistency.

Sugar – the amount of sugar totally relies on your taste. I find ½ cup perfect to my taste. check the version of payasam below which uses jaggery.

Ghee – pure desi ghee adds the wealthy nutty aroma to each Indian sweet.

Sweetened condensed milk – Regardless that that is optional, I strongly recommend you so as to add. Milkmaid adds restaurant like taste to payasam. I used ¼ cup of condensed milk along with ½ cup of sugar. In case you aren’t adding this, you may need to extend sugar quantity accordingly.

Cashews & Raisins – fry them in ghee and add as much or little as you wish. Almonds may be added too.

Cardamom – most significant flavouring for payasam!

Optional – you may add a touch of saffron and a pinch of crushed cloves (krambu) for taste.

Expert Suggestions & Troubleshooting

Roasting Semiya

That is crucial and essential step in making semiya payasam. In case you are using un roasted semiya, take your time to roast in a pan till golden brown.

Semiya getting burnt when roasting – in case you are using un roasted semiya, some may face issue of semiya getting burnt. Use a large frying pan as an alternative of a kadai for roasting. Keep cooking on low heat and roast gently till golden brown.

Cooking semiya in milk or water

When cooking semiya and sago, I prefer to make use of water and little milk added. This manner I can control the feel of the payasam. Sometimes cooking semiya in milk might lead to curdled texture if not monitored properly.

Sweetener & Condensed Milk

quantity of sugar may be reduced or increased as per your taste. I find using ½ cup of sugar and ¼ cup of sweetened condensed milk lead to perfect balance of sweetness in payasam.

I strongly recommend to make use of condensed milk for more richer and milky tasting payasam.

Consistency

Payasam tends to get thicker because it cools down. I all the time have one other 2 to three cups of milk readily available each time I make payasam. I add more hot milk to my payasam if it gets thick.

For Vegan Version

I find using coconut milk for normal milk is ideal substitute than other dairy free milk. Check my recipe below for semiya payasam using coconut milk.

Storage & Serving

Payasam is best served hot or warm. Traditionally in South Indian marriage functions paal payasam is served hot with pural poli, sweet boondi, papadum and banana.

If you need to serve it chilled, once cooled store in fridge for few hours and serve cold. you may even portion it between individual serving bowls and refrigerate for few hours before serving.

Any leftover cooked payasam may be stored in an air tight container in fridge upto 4 to five days. When serving, reheat in a sauce pan till it’s hot again, add more milk if needed. Optionally you may reheat it in microwave for a minute.

Time Constraint, Use Pressure Cooker

Haven’t got much time readily available. Cooking semiya payasam in pressure cooker. It is going to take half the quantity of effort and time.

• Use pressure cooker or pressure pan. Heat ghee and fry nuts. Add semiya and roast.
• Pour water and milk. Cover and pressure cook for 1 whistle. Once pressure is released, open cooker and add sugar and cook for 3 minutes.
• Add in hot milk, condensed milk, cardamom powder, fried nuts and dried fruits andf mix.
• Thats it.

The best way to Make Semiya Payasam (Stepwise Pictures)

Frying Nuts & Dried Fruits

1)Heat ghee in a frying pan. Add in cashews and fry till light golden. Once cashews get golden, add in kishmish (golden raisins) and fry for few seconds.

2)Now each cashews and raisins is golden brown. Remove them to a bowl and put aside.

Roasting Semiya

3)Now in the identical ghee, add in vermicelli and sago. I used roasted vermicelli, so roasted just for couple of minutes. In case you are using un roasted then roast till golden brown in color. Remove this and put aside.

3)Meanwhile bring 1 litre milk to a full boil. The milk has to remain hot while you add it to the payasam.

Cooking Semiya & Sago

4)In one other pot, take 2 cups water and ½ cup milk. Bring it to a full boil.

4)Once milk and water starts to boil. Add in roasted vermicelli and sago mixture in. Mix it very well and proceed cooking till sago and vermicelli gets cooked.

5)Keep stirring in between to stop semiya sticking to the underside of the pan.

6)After 15 to twenty minutes of cooking on a low flame. Semiya and sago is totally cooked. Sago will look translucent in color and semiya can be soft in case you press them along with your fingers.

Adding sugar

7)Now add in sugar to taste. The quantity of sugar totally depends to your taste. You possibly can add kind of as per taste.

8)Mix sugar into the cooked semiya. Once sugar is mixed into the semiya it’ll begin to melt and gets thick. I wish to cook sugar with semiya for not less than 2 minutes.

9)Now pour in your hot milk into the semiya sugar mixture. You’ve got to make use of hot milk at this stage. In case you add cold milk or room temperature milk into the new semiya and sugar mixture, it might curdle.

10)Once milk is added, mix well and cook together for 3 to five minutes.

11)Now pour in milkmaid or sweetened condensed milk. this adds richness and provides you restaurant and wedding style taste to your payasam. if you need to skip, you may.

Flavourings

12)Now for flavourings add in ground cardamom powder. You should use a pinch of saffron at this point too.

13)Add in fried cashews and raisins.

14)Semiya payasam is able to serve. Payasam tends to get thicker because it cools, you may adjust the consistency with some hot milk.

15)Serve.

Semiya Payasam with Jaggery

is one among the staple dish which we make for each occasions. Traditionally it’s made with milk, sugar. One in every of my friend brought this version of payasam made with jaggery and coconut milk to work. All of us loved it. So here is my tackle semiya payasam made with jaggery.

Ingredients

• 1 cup Semiya | Vermicelli
• 2 tbsp Sago
• 2 cup Coconut Milk (second extract)
• 1 cup Coconut Milk (first extract)
• 1 cup Jaggery
• 2 tbsp Ghee
• 2 tbsp Cashews
• 2 tbsp Sultanas
• 3 tbsp Coconut chopped into small pieces
• 1 tsp Cardamom Powder
• 2 cups Water

The best way to Make Payasam with Jaggery

1)Make jaggery syrup. Take jaggery and 1 cup of water in a sauce pan and melt it. Once it’s melted, strain it through a sieve. Put aside till use.

2)Now heat 1 tbsp of ghee. Fry cashews and raisins till golden. Remove them to a plate and put aside. In the identical ghee fry the coconut pieces till golden. Once it reaches golden. Put aside. 

3)Heat 1 tsp of ghee in a pan. Add in semiya and sago. roast this for 3 minutes till golden brown.

4)Meanwhile boil 3 cups of water. Once it reaches boil. Pour this water within the semiya mixture and blend well. Cook for 10 to quarter-hour till semiya and sago is cooked completely.

5)Semiya and sago can be cooked in quarter-hour. vermicelli must be cooked, sago should look trasparent. Add more boiling water if needed.

6)Now add in jaggery water and blend well. I wish to cook the jaggery with the semiya for not less than 6 to 10 minutes. This step caramelise the jaggery and make this payasam more tasty and wealthy.

7)Now Pour in thin coconut milk. That is the second extract of coconut milk. You possibly can boil this with jaggery. Once coconut milk is mixed bring the whole lot to a boil.

8)Finally Add in cardamom powder and switch off the flame.

9)Now turn off the warmth and add in thick coconut milk and blend well. It is best to never boil the payasam once first extract of coconut milk is added. Else it might curdle.

10)Finally add in fried cashews and raisins.

11)Add in fried coconut with the ghee.

12)Mix well and serve.

The best way to Make Vermicelli Kheer in Easy Pot

• Set saute mode in quick pot. Pour in 3 tbsp ghee, add cashews and fry till golden. Once cashews get golden, add raisin and fry for few seconds. Remove it to a bowl and put aside.
• Now in the identical ghee add in ½ cup semiya and three tbsp sago. Roast till golden.
• Pour in 4 cups milk. Add in ½ cup sugar and blend well. Now press cancel and canopy the quick pot with lid.
• Set the quick pot to pressure cook mode and set pressure cook for 3 minutes. Make certain quick pot pressure vent is ready to seal.
• Once cooked, wait for the pressure to release naturally for five minutes. Manually release the pressure.
• Open the quick pot. mix the whole lot gently. Add in ¼ cup condensed milk, ½ tsp cardamom powder, fried nuts and raisins and blend well. Switch off the quick pot and let it rest.
• Put aside for 10 minutes and serve.

More Payasam Recipes to Try

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If you’ve gotten any questions not covered on this post and in case you need assistance, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.

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