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😉.
Check my semiya payasam recipe.
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.
Servings 4
Cup measurementsIngredients
- 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:
- 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.
- 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)
- 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.
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 flavour because of evaporated milk!
i only just graduated to making tea in the MW so will take a while to get here 😀
Payasam looks delish.. Liked the fine version of vermicelli.
Great click. Thanks for the entry.
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:)
payasam looks yumm..Just drooling over it:)
this looks so deliicous..lovely colour..will try to get it from mustafa next time..kheer in the MW sounds so good..
The payasam looks yummy.
Oh i forgot to mention i am following u
Isn’t MW easy and makes everything so quick? Payasa looks perfect, love the bowl! :))
Payasam looks stunning… I've seen the fine vermicelli here too.. some arabian brand I think. That sounds super quick & easy.
Oh my gosh…payasam looks gorgeous!
I love vermecelli payasom, but here we don’t get the vermecellie, so i can just drool here in the picture.
Lovely pic……looks delicious and nice color.
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.
Delicious Kheer, lovely colour, send me some, just drooling over them…
My..what a look..fell in love with it..:)
Kheer looks so delish and rich with nuts.. Love this kheer very much !!
Looks delicious! Yummy….
my god… the pic cant be any better than this.
Payasam looks Delicious..
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 🙂
Nice picture! The payasam looks inviting…
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.
Payasam looks very RICH raji..Wanna to have it now..
That bowl of payasam looks delish Raji 🙂 wanna have it now
very pretty presentation:)
this looks terribly yummy; nice and clear step by step instructions. Lovely photos!
Well illustrated and beautiful pictures! 🙂
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!
Oh, please send me some of that payasam!
Oh my god! your payasam makes me starve at midnight 🙁 Looks so delightful and just love the safron color in it.
Gorgeous click..
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
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!
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
No need to drain, even if you want to drain there wont be enough water to drain as the semiya cooks, gets thicker