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Home » PAYASAM / KHEERS » Fine vermicelli payasam recipe, fine vermicelli kheer

Fine vermicelli payasam recipe, fine vermicelli kheer

February 13, 2009 by Raks Anand 35 Comments / Jump to Recipe

Fine vermicelli payasam
Learn how to make thin/ fine vermicelli payasam with step by step pictures and detailed instructions.

I was not aware of this fine vermicelli until one day my friend S told about it…Its thinner than our usual vermicelli .We get this kind in Singapore in Mustafa ..😊 (Available in chennai too..). When my in-laws came here for a visit, I made this for New year,they all liked so much! 😍.  I have here given the recipe of payasam made in  MW, think its easy enough to relate this in stove top method as well😉.
DSC_1530

Check my semiya payasam recipe.

fine vermicelli payasam
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Fine vermicelli payasam recipe

Learn how to make fine vermicelli payasam in microwave fully. Easy method, even beginners and bachelors can prepare and turns out delicious.
Course Dessert
Cuisine Indian
Prep Time 5 minutes
Cook Time 20 minutes
Servings 4
Cup measurements

Ingredients

  • Fine vermicelli - 1/2 cup
  • Sugar - 1/2 cup + 1 tbsp
  • Milk - 3/4 cup
  • Saffron - Few strands
  • Cashew nuts - 5
  • Pistachios - 5
  • Cardamom - 1 powdered
  • Ghee - 2 tsp

Instructions

  • Mix the broken vermicelli with a tsp of ghee in a microwavable glass bowl, and Microwave in high for 2 min,stir in in between.
  • Heat little milk till warm and soak the saffron in it,keep aside.
  • Soak pistachios in water and remove the outer skin and chop this and cashews into pieces. Mix the nuts with a dash of ghee and microwave till it gets roasted,keep aside.
  • Add enough water(to immerse it completelto the roasted vermicelli.
  • cook in microwave high for 3 minutes till soft and tender.
  • Add the sugar,mix well.
  • microwave in high for 4 mins,stirring in between once.
  • Add milk lastly along with saffron dissolved in milk.
  • Add cardamom powder,pista,cashews.
  • Stir well and boil for 3-4 min stirring in between.
  • (If the payasam tends to be too thick,add more milk,this payasam turns to be thick when cold,so add accordingly)

Notes

  • I have used only ordinary full cream milk here,you can also add evaporated milk,if u want the payasam to be rich..(Not condensed milk) (Add evaporated milk 1/4 cup,along with milk). This taste great with a caramel like flavour because of evaporated milk!

Fine vermicelli payasam/ kheer method:

    1. Mix the broken vermicelli with a tsp of ghee in a microwavable glass bowl, and Microwave in high for 2 min,stir in in between.fine vermicelli payasam preparation 1
    2. Heat little milk till warm and soak the saffron in it,keep aside.fine vermicelli payasam preparation 2
    3. Soak pistachios in water and remove the outer skin and chop this and cashews into pieces. Mix the nuts with a dash of ghee and microwave till it gets roasted,keep aside.fine vermicelli payasam preparation 3
    4. Add enough water(to immerse it completely) to the roasted vermicelli.fine vermicelli payasam preparation 3a
    5. cook in microwave high for 3 minutes till soft and tender.fine vermicelli payasam preparation 3b
    6. Add the sugar,mix well.fine vermicelli payasam preparation 4a
    7. microwave in high for 4 mins,stirring in between once. fine vermicelli payasam preparation 4b
    8. Add milk lastly along with saffron dissolved in milk.fine vermicelli payasam preparation 5a
    9. Add cardamom powder,pista,cashews.fine vermicelli payasam preparation 5b
    10. Stir well and boil for 3-4 min stirring in between.fine vermicelli payasam preparation 6a
    11. (If the payasam tends to be too thick,add more milk,this payasam turns to be thick when cold,so add accordingly)fine vermicelli payasam preparation 6b

Stir well and give Payasam is ready! Serve hot or cold as per ur choice!
How to prepare fine vermicelli payasam

  • I have used only ordinary full cream milk here,you can also add evaporated milk,if u want the payasam to be rich..(Not condensed milk) (Add evaporated milk 1/4 cup,along with milk). This taste great with a caramel like flavour because of evaporated milk!

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Filed Under: MICROWAVE COOKING, PAYASAM / KHEERS, Tamil New Year Recipes

Previous Post: « Pesarattu recipe with ginger coconut chutney
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Reader Interactions

Comments

  1. Nags

    February 13, 2009 at 7:47 am

    i only just graduated to making tea in the MW so will take a while to get here 😀

    Reply
  2. jayasree

    February 13, 2009 at 7:58 am

    Payasam looks delish.. Liked the fine version of vermicelli.
    Great click. Thanks for the entry.

    Reply
  3. RAKS KITCHEN

    February 13, 2009 at 8:00 am

    Nags,Even I was doing the same,only payasams I make in MW now a days,as it makes it easy(other than boiling milk):)Other wise for event sake I try some thing of the other 😀
    Thanx for the quick comment!
    Jayasree,
    Thank you:)

    Reply
  4. Chitra

    February 13, 2009 at 8:12 am

    payasam looks yumm..Just drooling over it:)

    Reply
  5. sowmya

    February 13, 2009 at 8:33 am

    this looks so deliicous..lovely colour..will try to get it from mustafa next time..kheer in the MW sounds so good..

    Reply
  6. Varunavi

    February 13, 2009 at 12:45 pm

    The payasam looks yummy.

    Reply
  7. Varunavi

    February 13, 2009 at 12:49 pm

    Oh i forgot to mention i am following u

    Reply
  8. Asha

    February 13, 2009 at 12:51 pm

    Isn’t MW easy and makes everything so quick? Payasa looks perfect, love the bowl! :))

    Reply
  9. Laavanya

    February 13, 2009 at 2:27 pm

    Payasam looks stunning… I've seen the fine vermicelli here too.. some arabian brand I think. That sounds super quick & easy.

    Reply
  10. Malar Gandhi

    February 13, 2009 at 3:04 pm

    Oh my gosh…payasam looks gorgeous!

    Reply
  11. Happy cook

    February 13, 2009 at 3:05 pm

    I love vermecelli payasom, but here we don’t get the vermecellie, so i can just drool here in the picture.

    Reply
  12. n33ma

    February 13, 2009 at 3:37 pm

    Lovely pic……looks delicious and nice color.

    Reply
  13. Cham

    February 13, 2009 at 5:44 pm

    The vermi is from Arab nation, either Pakistan, all Indian buy and use this kind of vermi for payasam here. Very quick cooking and great to swallow. I love MW payasam, the pict looks awesome R.

    Reply
  14. Priya

    February 13, 2009 at 8:13 pm

    Delicious Kheer, lovely colour, send me some, just drooling over them…

    Reply
  15. Varsha Vipins

    February 13, 2009 at 9:14 pm

    My..what a look..fell in love with it..:)

    Reply
  16. Archy

    February 13, 2009 at 9:17 pm

    Kheer looks so delish and rich with nuts.. Love this kheer very much !!

    Reply
  17. AnuSriram

    February 13, 2009 at 9:25 pm

    Looks delicious! Yummy….

    Reply
  18. Mahimaa's kitchen

    February 13, 2009 at 10:43 pm

    my god… the pic cant be any better than this.

    Reply
  19. Sumathi

    February 13, 2009 at 11:43 pm

    Payasam looks Delicious..

    Reply
  20. Vibaas

    February 14, 2009 at 12:09 am

    Very nice click Raji. Eduthu saapdanum pola irukku 🙂 I make semiya payasam in the mw too. Easy to clean up 🙂 I love the finer vermicelli too and luckily and surprisingly i get it here 🙂

    Reply
  21. Daily Meals

    February 14, 2009 at 6:42 am

    Nice picture! The payasam looks inviting…

    Reply
  22. jeyashrisuresh

    February 14, 2009 at 9:51 am

    ooh raji,love that payasam.send the whole thing to me.my mom used to make this this in mw.yours is absolutely tempting.when i shop to mustafa next time i will buy this vermicelli.

    Reply
  23. sriharivatsan

    February 14, 2009 at 10:00 am

    Payasam looks very RICH raji..Wanna to have it now..

    Reply
  24. LG

    February 15, 2009 at 9:51 am

    That bowl of payasam looks delish Raji 🙂 wanna have it now

    Reply
  25. Sharmi

    February 15, 2009 at 12:47 pm

    very pretty presentation:)

    Reply
  26. Akal's Saappadu

    February 15, 2009 at 10:23 pm

    this looks terribly yummy; nice and clear step by step instructions. Lovely photos!

    Reply
  27. Namratha

    February 18, 2009 at 2:52 am

    Well illustrated and beautiful pictures! 🙂

    Reply
  28. suparna

    February 18, 2009 at 8:55 am

    Hey wow! this look too good to resist! I use the fine vemicelli for falooda 🙂 Thanks a ton to you…I’ll make the payasam from it sometime very soon.Asusual superb presentation…the step by step pics look lovely 🙂 TC!

    Reply
  29. Cynthia

    February 18, 2009 at 5:09 pm

    Oh, please send me some of that payasam!

    Reply
  30. Ann

    June 17, 2009 at 9:46 am

    Oh my god! your payasam makes me starve at midnight 🙁 Looks so delightful and just love the safron color in it.

    Reply
  31. Vrinda

    July 15, 2009 at 5:04 am

    Gorgeous click..

    Reply
  32. Rekha

    December 1, 2010 at 4:54 am

    Hi.

    Where can I get this fine vermicelli in chennai. Can you give me the name of a shop in and around adyar or mylapore.

    Thanks

    Rekha

    Reply
  33. maidofadyar

    September 17, 2012 at 1:17 pm

    I just made this delicious vermicelli payasam with the super thin product available in Indian market in USA. As I am allergic to milk, used almond/ coconut milk that is also available commercially here. Used Dalda to fry the nuts. And lastly added 1/8 tsp. mahlab spice available at Middle eastern market. It is the ground pit of sour cherry. Do not know if this spice is available in India but it is delicious with any milk based dessert and for payasam it is out of this world! I plan to try all your payasam recipes, especially sago. Thank you!

    Reply
  34. kavipriya

    January 27, 2014 at 7:25 am

    Raks.. just wanted to know whether we should drain the water before adding the milk…?? or should add milk along with the water used in step 2

    Reply
  35. Raks anand

    January 27, 2014 at 7:29 am

    No need to drain, even if you want to drain there wont be enough water to drain as the semiya cooks, gets thicker

    Reply

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