Semiya payasam recipe | How to make semiya payasam (vermicelli payasam)

Semiya payasam recipe – Quick, easy and delicious Indian sweet dish made with vermicelli. Semiya payasam or vermicelli payasam is one of the easiest payasam varieties that can be prepared even by bachelors or newbies just under 20 minutes. Whether it is a festive occasion or a regular day, you can prepare it in no time to make your day special.

To make semiya payasam , vermicelli is cooked in milk.  Then flavored with green cardamom powder or saffron. Then sugar or jaggery is added for the sweetness. This dish can be prepared with any kind of vermicelli that is available in the market. You can even choose roasted vermicelli that is readily available in the stores.

Semiya is the name to vermicelli in telugu. Rice vermicelli, maida vermicelli, ragi or millet semiya and wheat flour semiya are some of the different kinds available in the market. I have used wheat flour vermicelli to make the payasam.

You can use jaggery instead of sugar.  But after adding jaggery the payasam should not be cooked further to prevent curdling.

Mor kheer or payasam recipes
Rice payasam
Aval payasam
Rava payasam
Sheer khurma
Rice kheer
Moong dal payasam

Semiya payasam recipe

Semiya payasam recipe

Semiya payasam recipe, one of the popular andhra style payasam recipes. Vermicelli payasam or semiya payasam is a simple, easy to make dessert.

Prep Time2 minutes

Cook Time18 minutes

Total Time20 minutes

Servings3 to 4

AuthorSwasthi

Ingredients (1 cup = 240ml )

• ¾ cup semiya or vermicelli
• ½ cup sugar (adjust to suit your taste)
• 1/8 tsp green cardamom powder (elaichi) or few strands of saffron
• 3 cups milk or 750 ml
• 1 tbsp ghee
• 10 to 12 cashew nuts or as needed
• 8 to 10 raisins or as needed

How to make the recipe

Preparation for semiya payasam recipe

• Firstly add ghee to a heavy bottom pot and heat up. 
• Add cashews and fry till golden. Then add in raisins and saute just until they plump up. Keep these aside for garnish.
• Next transfer semiya to the same pan. Roast till slightly golden on a low flame. 

How to make semiya payasam

• Pour milk to the pot. Let the milk boil on a low to medium flame. 
• Boil till the vermicelli is fully cooked. Keep stirring to prevent the semiya payasam from burning. Pour more milk if desired to adjust the consistency.
• Add sugar. Cook for 3 to 5 mins on a low flame for the semiya payasam to thicken. Add cardamom powder. Turn off when the semiya payasam reaches a thick pouring consistency.
• Garnish semiya payasam with fried nuts and raisins. Serve hot or chilled as desired.

Video

Watch semiya payasam video

NUTRITION

Calories: 560kcal | Carbohydrates: 94g | Protein: 10g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 37mg | Sodium: 209mg | Potassium: 385mg | Fiber: 1g | Sugar: 45g | Vitamin A: 7.9% | Calcium: 28.6% | Iron: 4.5%

Notes

Soaked Sago can be added to the semiya payasam . Add them when the milk comes to a boil

For more semiya recipes, you can check
vermicelli upma
semiya kesari
vermicelli biryani

Preparation for semiya payasam recipe

1. Heat a heavy bottom pan with ghee.

2. Add cashew nuts and fry till lightly golden.

3. Next add raisins.

4. Saute till they turn plump.

5. Set these aside in a plate.

6. Add semiya to the same pan or pot.

7. Roast the semiya till slightly golden on a medium flame. Do not brown them. If using very thin semiya, after frying keep it aside in a plate. I did not set aside since i used thick bambino semiya.

How to make semiya payasam

8. Pour the milk to the pot. You can also dilute the milk and use. (2 cups milk & 1 cup water).

9. Bring the milk to a boil on a low to medium flame. If you have set aside the vermicelli add it now. If you like to add sago/ sabudana/ saggubiyam you can add it as well now. Stir and make sure there are no lumps.

10. Keep stirring and cook to prevent burning.

11. Cook till the vermicelli is fully cooked. Keep stirring to prevent burning.

12. Add sugar and cook on a low heat until the semiya payasam turns thick. This may take about 3 to 5 mins. If using jaggery, switch off the stove immediately after you add it to the semiya payasam. Cooking further will curdle.

13. Next add cardamom powder. Turn off the stove when it is of a thick pouring consistency.

14. Semiya payasam will thicken upon cooling.

Garnish with nuts and raisins. Serve semiya payasam warm or chilled.