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    Home Β» Recipes Β» Payasam & Kheer Recipes

    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! 😍.Β  I have here given the recipe of payasam made inΒ  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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    4 from 1 vote

    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 - Β½ cup
    • Sugar - Β½ cup + 1 tbsp
    • Milk - ΒΎ cup
    • Saffron - Few strands
    • Cashew nuts - 5
    • Pistachios - 5
    • Cardamom - 1 powdered
    • Ghee - 2 tsp
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    Instructions

    • Mix the broken vermicelli with a teaspoon 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 ΒΌ cup,along with milk). This taste great with a caramel like flavour because of evaporated milk!
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    Fine vermicelli payasam/ kheer method:

      1. Mix the broken vermicelli with a teaspoon 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 ΒΌ cup,along with milk). This taste great with a caramel like flavour because of evaporated milk!

    Other Payasam and kheers

    • Red rice flakes payasam | Tamil New Year recipes
    • Rice kheer, Indian Instant pot recipes
    • Carrot kheer recipe, carrot payasam
    • Ada pradhaman recipe, Onam recipes

    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 πŸ˜€

      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 πŸ˜€
      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 πŸ™‚ I make semiya payasam in the mw too. Easy to clean up πŸ™‚ I love the finer vermicelli too and luckily and surprisingly i get it here πŸ™‚

      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 πŸ™‚ 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! πŸ™‚

      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 πŸ™‚ 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 πŸ™‚ 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 πŸ™ 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 01, 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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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

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