Raks Kitchen

Home » DESSERTS » 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.
semiya-payasam-recipe

semiya-payasam

Semiya payasam recipe

Recipe Cuisine: Indian  |  Recipe Category: Dessert
Prep Time: 5 mins    |  Cook time: 20 mins    |  Serves: 3

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.

Click here to read semiya payasam in tamil

Ingredients

Semiya/ Vermicelli – 1/2 cup heaped

Sugar – 1/2 cup levelled

Milk – 1/2 cup

Ghee – 2 tsp

Cashew nuts – 6

Raisins(optional) – 12

Elachi – 1

Salt – a pinch

Water – 2 cups

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.

    2. Step 1 semiya payasam recipe

  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.

    3. Step 2 semiya payasam recipe

  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.

    4. Step 3 semiya payasam recipe

  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.

    5. Step 4 semiya payasam recipe

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. You can add rose essence in place of elachi if you like.
  • If you want to make the payasam more richer, reduce sugar and you can add condensed milk. Or evaporated milk 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)

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

Reader Interactions

Comments

  66. 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

  68. 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

  70. 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

  80. 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 *