SEMIYA /VERMICELLI PAYASAM

SEMIYA /VERMICELLI PAYASAM

 

     Semiya Payasam is one of the Classical Indian Dessert/Pudding prepared with roasted Vermicelli, Milk and Sugar. Semiya Payasam as it is called in South India and as Seviyan Kheer in North India and Sheer Khurma in Pakistan, Afghanistan and Arabian countries, are the same versions of Vermicelli pudding with slight variations in texture and consistency along with varied garnishes used. Though the base ingredients remain the same, it can be converted into a rich dessert with its variations in garnishing and flavourings.
     If there is one quickest dessert, then Semiya/Vermicelli Payasam comes into mind. This is most frequented Payasam at home.  This recipe is from the Milkmaid cook book, which comes as a freebie, I got during my school days.  Since then, I have made this Vermicelli Payasam innumerable times and this is a foolproof recipe. I have not tried any other variation whatsoever.

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Cuisine - Indian
Recipe Type - Payasam/Pradhaman/Kheer, Dessert
Difficulty - Easy
Serves - 3 - 4
Author - SM  

Preparation Time - 5 - 10 Minutes
Cooking Time - 15 - 20 Minutes

HOW TO COOK SEMIYA /VERMICELLI PAYASAM

SEMIYA /VERMICELLI PAYASAM

 

INGREDIENTS :

Vermicelli/Semiya - 1/4 Cup
Milk - 2 Cups
Milkmaid/Condensed Milk - 1/2 Cup
Cashew nuts -10-12 Nos.
Raisins - 10–12 Nos.
Ghee - 11/2 - 2 Tablespoons
Cardamoms - 3–4 Pods
Sugar - 1 Tablespoon

METHOD:

• Heat 1 Tablespoons of Ghee in a pan and roast the Cashew nuts on a low flame until they turn into a slight golden brown colour.
• Remove it with slotted spoons and keep it aside.
• Fry the Raisins in the remaining Ghee on a low flame until they fluff-up. Remove it and keep it aside.
• Break the Vermicelli strands into small Pieces.
• Heat the remaining 1 Tablespoon of Ghee in a non-stick/heavy bottomed pan.
• Roast the small strands of Vermicelli pieces on a low flame until it becomes golden colour.
• Pour the milk to the roasted vermicelli and allow it to boil, stirring frequently.
• Once the Vermicelli is cooked, pour in the Condensed Milk and mix well.
• Grind the Cardamom Pods along Sugar into a fine powder and add it to the above Vermicelli mix.
• Allow it to boil on a very low flame for about 5–10 minutes, stirring frequently.
• Switch off the flame once it reaches the desired consistency.
• Garnish it with Cashew nuts and Raisins or any dry fruits and nuts of your choice.
• Serve hot or cold.

NOTES:

• Care should be taken not to burn or brown the Vermicelli strands.
• Stir continuously while roasting the vermicelli to get an even colour.
• Roast Vermicelli on a low flame.
• Adjust the amount of Condensed Milk & Sugar to suit your sweet level.
• Stir the Payasam mix frequently while cooking.  
• Can garnish the Payasam with your choice of Nuts and Dry Fruits.
• Grinding Cardamoms along with sugar, helps you to get a finely ground powder.
• This Payasam tends to become thicker once cooled down, pour some milk and adjust accordingly.
• Can refrigerate the Payasam and serve it chilled too.