Raks Kitchen

X

Subscribe
to my

Follow me on Instagram

Follow me on Twitter

Follow me on Facebook

Home » PAYASAM / KHEERS » Semiya payasam recipe, How to make semiya payasam

Semiya payasam recipe, How to make semiya payasam

by 49 Comments

semiya-payasam
Semiya payasam recipe, very easy to prepare to go with any south Indian meals or as a dessert! With step by step pictures and detailed instructions.

Wishing you all a Happy, Healthy and Prosperous NEW YEAR 🎉!! 2012 has been a great year for this blog, has come a long way with all you support. Thank you friends for your continuous support and all your comments, suggestions, appreciations. Let me start this new year with a sweet post – Semiya Payasam/ vermicelli Payasam. I already have a microwave version of vermicelli payasam. But wanted to post this basic recipe in my blog for a long time. So made and clicked this last week.

I have given the basic recipe here, but we can do a lot of improvisations to this to make it in your own style. Refer the Notes section for some ideas. And as of now you all would have noticed the change in the looks of my blog, yes! I gave a NEW look to my blog for this New year😊. Thanks to Vj who made this possible🌝. I still have few changes to make, which I will do slowly one by one.

Check out my other payasam recipes. To read in tamil, click here.
semiya-payasam-recipe

Some issues beginners face while making semiya payasam

  • While roasting, semiya gets burnt – Always use heavy bottomed pan. Don’t let ghee smoke/ over heat the pan. Always roast in low or medium flame and don’t leave un attended. it gets browned quickly towards end. Same has to be followed while roasting nuts.
  • Payasam getting thick as it cools down – The payasam gets thicker always as it cools down. This is because the semiya absorbs and gets bloated as it is cooked/ gets soaked. Always cook the semiya well. while switching off, make sure to check consistency. Let it be on runny side keeping in mind about getting thicker later.
semiya payasam recipe
Print Pin
0 from 0 votes

Semiya payasam recipe

Semiya payasam recipe, very easy to prepare to go with any south Indian meals or as a dessert! With step by step pictures and detailed instructions.
Course Dessert
Cuisine Indian
Prep Time 5 minutes
Cook Time 20 minutes
Servings 3
Cup measurements

Ingredients

  • 1/2 cup Semiya/ Vermicelli heaped
  • 1/2 cup Sugar leveled
  • 1/2 cup Milk
  • 2 tsp Ghee
  • 6 Cashew nuts
  • 12 Raisins optional
  • 1 Cardamom crushed
  • Salt - a pinch
  • 2 cups Water

Instructions

  • Heat a pan, add ghee and fry cashews into golden yellow in colour. If using raisins, fry them as well in ghee until it fluffs up. Keep aside. In the same pan, roast vermicelli in Medium-low flame with constant stirring.
  • The vermicelli should turn golden here and there. Set aside. Bring water to boil in a large bowl Add the roasted vermicelli and salt. Cook for 4-5 minutes until soft.
  • Add sugar. Powder the elachi and add to it. The cooked vermicelli turns transparent at this stage. Boil for 2 minutes. Add the milk.
  • Add milk and bring to boil. Boil for a minute and switch off the stove. As it cools down, it gets thicker. Garnish with fried cashews and raisins.

Notes

  • The payasam recipe given here will give you a ‘Spoonable’ Payasam. As it cools down, it gets thicker. So if you want ‘Drinkable ’payasam, add more milk accordingly.
  • You can serve hot or cold.
  • If you want to make the payasam more richer, reduce sugar and you can add condensed milk. Or evaporated milk (Don't reduce sugar)also can be added.
  • Instead of cooking vermicelli in water, you can use milk to cook it. Makes it more rich.
  • The ratio for cooking vermicelli in water for this payasam is 1 : 4. That is if you take one cup of vermicelli, boil and cook in 4 cups of water (just a guideline for beginners)

 

How to make semiya payasam method:

  1. Heat a pan, add ghee and fry cashews into golden yellow in colour. If using raisins, fry them as well in ghee until it fluffs up. Keep aside. In the same pan, roast vermicelli in Medium-low flame with constant stirring.
    Step 1 roast
  2. The vermicelli should turn golden here and there. Set aside. Bring water to boil in a large bowl Add the roasted vermicelli. Cook for 4-5 minutes until soft.
    Step 2 cook
  3. Add sugar. Powder the elachi and add to it. The cooked vermicelli turns transparent at this stage. Boil for 2 minutes. Add the milk.
    Step 3 add milk
  4. Add milk and bring to boil. Boil for a minute, add a small pinch of salt and switch off the stove. As it cools down, it gets thicker. Garnish with fried cashews and raisins.
    Step 4 payasam ready

The evergreen semiya payasam is ready! I love it both hot and cold. Pure deliciousness!
Semiya-payasam-recipe1

Reader Interactions

Comments

  34. fabie

    thanks for all your recipies and especially this one. The only time I can eat payasam is when my husband buy a ready mix packet. I'm a French woman married to an Indian coming from Pondicherry. He always refers to special dishes but he never makes them because either he didn't watch his mother do them, or his mother just bought them ready made.

    your blog is going to be very useful to me.

    Thanks again

    Thanks again

    Reply

  35. fabie

    thanks for all your recipies and especially this one. The only time I can eat payasam is when my husband buy a ready mix packet. I'm a French woman married to an Indian coming from Pondicherry. He always refers to special dishes but he never makes them because either he didn't watch his mother do them, or his mother just bought them ready made.

    your blog is going to be very useful to me.

    Thanks again

    Thanks again

    Reply

  36. ushi

    hi Raks yummy Payasam. Thanks for the Recipe. I have a Question. Do we need to follow 1:4 (Semiya:Milk) ratio if we boil Semiya in Milk? after boiling, Do we need to add more milk at end? Please Clarfy. Thanks

    Regards,
    Usha

    Reply

  41. Viju Kumar

    I'm a newbie at cooking n am awed by making all the rasam, sambhar n stuff. While Amma helped with all tha stuff initially, with patience n practice I am now able to handle the evryday cooking. However, my husband's request for palak paneer sent me scuttling towards goggle n thats when i stumbled upon ur blog. Well suffice it say that ur's is now a bookmarked page on my laptop.
    Well today is my hubby birthday so I decided a very traditional sweet for the ocassion, n have made the semiya payasam. Well in my husband's words it is perfect, the texture n the sweetness too. So thank you very much.
    Well i a qus i.e why the salt in end n a request is plz plz plz put up a recipe for peas mushroom I kinda dint get the other recipe right bt truly i like ur way of cooking so much so plz.
    P.S. The palak paneer was a hit so much so that my mum who has hardly (once) made paneer recipes now wants to try it she was impressed. Thank You

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating