Semiya Payasam is a popular traditional Indian dessert, made of vermicelli. It is a delicious and obviously very easy recipe to make. In India, it is a very common sweet dish, made during festive seasons. It is called seviyan kheer or semiya kheer in North India, whereas, semiya payasam or seviyan payasam in South India. The word “Kheer” or “payasam” derive from Sanskrit words “Ksheer” and “payasam” and both mean “milk”. So it’s a kind of pudding, made with milk, vermicelli and sugar.
Prep Time 5 minutes
Cook 20-25 minutes
- Vermicelli 1 cup
- Milk 6 cups
- Pure ghee 2 tablespoons
- Sugar ¾ cup
- Raisin 10
- Cashew nuts 12
- Green cardamom powder 1 teaspoon
- Roasted raisins and cashew nuts for garnishing
Fry the vermicelli in ghee
Heat a pan and add pure ghee. When the ghee turns hot add the vermicelli and fry them on low flame until they turn slightly golden. It will release a fine aroma.
Add vermicelli to the boiled milk
Now take another thick-bottomed pan and add the milk on high flame. Let it boil. After the milk comes to boil, reduce the flame to medium and now add the roasted vermicelli, raisins and cashew nuts. Mix well and let the milk boil until the milk becomes creamy and reduced to almost half. Do not forget to stir it continuously to avoid burning from the bottom.
Add sugar and cardamom powder
Now add the sugar, cardamom powder and saffron. Let the kheer simmer over low heat for about 5 minutes. Then turn off the heat. It will get a thick texture when it turns cool.
Garnish with roasted cashew nuts and raisins
Now it’s ready to serve. You can garnish it with roasted cashew nuts and raisins and serve as desired- warm or chilled.
- Semiyan payasam turns thick when it gets cold. So if you don’t like thick semiyan then do not thicken the milk.
- You can add different dry fruits like almonds, nuts etc. as per your choice. You can add some saffron too.
- If you are using roasted semiyan, then you can directly add them to the boiling milk.