Learn how to make thin 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 finer 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😉.
Fine vermicelli payasam recipe
Recipe Cuisine: Indian | Recipe Category:Desserts
Prep Time: 5 mins | Cook time: 15 mins | Serves: 4 | Author: Raks anand
Click here for cup measurements
Learn how to make fine vermicelli payasam in microwave fully. Easy method, even beginners and bachelors can prepare and turns out delicious.
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
Method:
- 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 completely) to the roasted vermicelli and cook in microwave high for 3 minutes till soft and tender.
- Add the sugar,mix well and microwave in high for 4 mins,stirring in between once.
- Add milk lastly along with elachi powder,pista,cashews and saffron dissolved in milk.
- 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)
Stir well and give Payasam is ready! Serve hot or cold as per ur choice!
- 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 smell because of evaporated milk!
As you have guessed,this goes to Jayasree’s Event MEC- Puddings in Experiments in Kailas kitchen.
Nags
February 13, 2009 at 7:47 ami only just graduated to making tea in the MW so will take a while to get here 😀
jayasree
February 13, 2009 at 7:58 amPayasam looks delish.. Liked the fine version of vermicelli.
Great click. Thanks for the entry.
RAKS KITCHEN
February 13, 2009 at 8:00 amNags,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:)
Chitra
February 13, 2009 at 8:12 ampayasam looks yumm..Just drooling over it:)
sowmya
February 13, 2009 at 8:33 amthis looks so deliicous..lovely colour..will try to get it from mustafa next time..kheer in the MW sounds so good..
Varunavi
February 13, 2009 at 12:45 pmThe payasam looks yummy.
Varunavi
February 13, 2009 at 12:49 pmOh i forgot to mention i am following u
Asha
February 13, 2009 at 12:51 pmIsn’t MW easy and makes everything so quick? Payasa looks perfect, love the bowl! :))
Laavanya
February 13, 2009 at 2:27 pmPayasam looks stunning… I've seen the fine vermicelli here too.. some arabian brand I think. That sounds super quick & easy.
Malar Gandhi
February 13, 2009 at 3:04 pmOh my gosh…payasam looks gorgeous!
Happy cook
February 13, 2009 at 3:05 pmI love vermecelli payasom, but here we don’t get the vermecellie, so i can just drool here in the picture.
n33ma
February 13, 2009 at 3:37 pmLovely pic……looks delicious and nice color.
Cham
February 13, 2009 at 5:44 pmThe 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.
Priya
February 13, 2009 at 8:13 pmDelicious Kheer, lovely colour, send me some, just drooling over them…
Varsha Vipins
February 13, 2009 at 9:14 pmMy..what a look..fell in love with it..:)
Archy
February 13, 2009 at 9:17 pmKheer looks so delish and rich with nuts.. Love this kheer very much !!
AnuSriram
February 13, 2009 at 9:25 pmLooks delicious! Yummy….
Mahimaa's kitchen
February 13, 2009 at 10:43 pmmy god… the pic cant be any better than this.
Sumathi
February 13, 2009 at 11:43 pmPayasam looks Delicious..
Vibaas
February 14, 2009 at 12:09 amVery 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 🙂
Daily Meals
February 14, 2009 at 6:42 amNice picture! The payasam looks inviting…
jeyashrisuresh
February 14, 2009 at 9:51 amooh 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.
sriharivatsan
February 14, 2009 at 10:00 amPayasam looks very RICH raji..Wanna to have it now..
LG
February 15, 2009 at 9:51 amThat bowl of payasam looks delish Raji 🙂 wanna have it now
Sharmi
February 15, 2009 at 12:47 pmvery pretty presentation:)
Akal's Saappadu
February 15, 2009 at 10:23 pmthis looks terribly yummy; nice and clear step by step instructions. Lovely photos!
Namratha
February 18, 2009 at 2:52 amWell illustrated and beautiful pictures! 🙂
suparna
February 18, 2009 at 8:55 amHey 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!
Cynthia
February 18, 2009 at 5:09 pmOh, please send me some of that payasam!
Ann
June 17, 2009 at 9:46 amOh my god! your payasam makes me starve at midnight 🙁 Looks so delightful and just love the safron color in it.
Vrinda
July 15, 2009 at 5:04 amGorgeous click..
Rekha
December 1, 2010 at 4:54 amHi.
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
maidofadyar
September 17, 2012 at 1:17 pmI 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!
kavipriya
January 27, 2014 at 7:25 amRaks.. 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
Raks anand
January 27, 2014 at 7:29 amNo need to drain, even if you want to drain there wont be enough water to drain as the semiya cooks, gets thicker