Semiya Payasam | Payasam Recipe In Tamil | How To Make Semiya Payasam In Tamil | Vermicelli Kheer Recipe

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It is no news to anyone that south Indian cuisines are famous around the globe. However, when someone talks of having one of these cuisines, they limit their options to Dosa, Idli or something else that is common. Today Puviya brings a special recipe for those who like to indulge in south Indian cuisines. Semiya Payasam consists of two words: Semiya meaning Vermicelli in Tamil and Malayalam languages and Payasam being the common south Indian word for milk pudding. So Semiya Payasam / Vermicelli Kheer basically is a sweetened milk pudding with roasted Vermicelli.

This south Indian dessert comes with quite a few variations. One of the healthier variants of this dessert is the use of jaggery instead of sugar. Jaggery is known to have more nutrients than sugar, making it a healthy addition to your Payasam. Other variants of the sweet include the use of various kinds of vermicelli. Different grains make different Vermicelli. You can choose the grain that suits your taste best. Semiya Payasam/Vermicelli Kheer has a rich sweet taste that has many hidden flavours in it. Use of Cardamom seeds in making the Payasam makes it different from other sweets. Rich use of dry fruits and milk makes it nutritious in addition to providing it with additional flavours.

Puviya’s recipe for Semiya Payasam uses sabudana and nuts to give a rich, peculiar taste, something that can not be matched by the restaurants. Healthy as it is, it can be made in just under 17 minutes, making it perfect not just for any occasion, but for any meal. This is another reason to why this dish is so famous in its native states. However, some of its variants can be a little more time consuming to make. For example, jaggery takes more time to melt and dissolve into the dish and hence Semiya Payasam/Vermicelli Kheer made from Jaggery takes more time to cook. However, mothers often prefer the use of jaggery for their young ones since it’s a healthier alternative.

Watch Video of Semiya Payasam/Vermicelli Kheer Recipe

Recipe Instructions of Semiya Payasam/Vermicelli Kheer Recipe:

Preparation:

1. Take a fresh pan and heat it. Add 2 tablespoon Ghee when the pan is moderately hot.
2. Add 2 tablespoons full of cashew in the pan.
3. Shallow Fry the cashews in the pan.
4. Add 1 tablespoon full of raisins to the pan.
5. Roast on low flame.
6. Keep stirring till they change cashews colour to golden brown.
7. Take out the dry fruits from the pan and keep them aside.
8. In the very same pan, add about ½ cup Vermicelli (Semiya) to the oil.
9. Roast the Vermicelli on low flame.
10. Once they are cooked, let them rest in the pan. Keep the pan aside.
11. Add 2.5 glasses of water into a new bowl.
12. Add about 8 Cardamom seeds into the bowl of water.
13. Add ½ cup Saggubiyyam (Also known as sabudana) to the water.
14. Set the bowl on a medium flame. Keep stirring the ingredients and let the water boil.
15. Check on the Sabudana inside the bowl and make sure it reaches to a half-boiled state.
16. Now comes time to add the roasted Vermicelli into the bowl.
17. Stir the ingredients well.
18. Add 3 cups of boiled milk into the bowl.
19. Add ¾ cups of sugar to the bowl.
20. Wait for the sugar to dissolve completely. Continue stirring.
21. After the sugar has dissolved, allow your payasam to boil for about 5 minutes.
22. Add the cashew and raisins that we roasted earlier.
23. Mix them well.
24. When mixed, take the payasam out in a container.
25. Serve when hot for a sweet and authentic south Indian taste.