Vermicelli payasam / Semiya Payasam – is a simple Indian dessert made with vermicelli, sugar, milk & ghee. Any type of vermicelli available in the market can be used to make this payasam. I have used vermicelli made from hard wheat. You can also use normal semiya, ragi semiya, kambu semiya or any other commercially available vermicelli.
How to make semiya / vermicelli payasam
Cooking instructions with step by step pictures
Bring milk and water to boil. Meanwhile heat ghee in a pan and roast cashew nuts till brown. If adding raisins, add raisins and cook till they bubble up. Drain them with a slotted spoon and keep them aside.
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In the same pan roast vermicelli / semiya till it is roasted in ghee and aromatic. Do not brown them.
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Add roasted vermicelli / semiya to the boiling milk.
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Add crushed cardamom pods and cook till the vermicelli / semiya is soft.
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Add sugar and simmer for 10 minutes.
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If adding, add vanilla extract now.
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Add the roasted cashews.
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Switch off the stove.
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Serve warm or refrigerate and serve chilled.
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Semiya Payasam | Vermicelli Payasam
Ingredients
- 3/4 cup vermicelli / semiya
- 4 cups full fat milk
- 1 cup water
- 3/4 cup sugar (can increase upto 1 cup)
- 3 tbsp ghee
- 1 tsp vanilla extract / essence (optional)
- 10 to 12 cashews
- 10 to 12 golden raisins
- 3 green cardamom pods
Instructions
- Bring milk and water to boil.
- Meanwhile heat ghee in a pan and roast cashew nuts till brown. If adding raisins, add raisins and cook till they bubble up. Drain them with a slotted spoon and keep them aside.
- In the same pan roast vermicelli / semiya till it is roasted in ghee and aromatic. Do not brown them.
- Add roasted vermicelli / semiya to the boiling milk.
- Add crushed cardamom pods and cook till the vermicelli / semiya is soft.
- Add sugar and simmer for 10 minutes.
- If adding, add vanilla extract now.
- Add the roasted cashews.
- Switch off the stove and serve warm or refrigerate and serve chilled.
Notes
- You can double or halve the recipe.
- You can increase or decrease the sweetness as per your liking.
- You can add condensed milk to make it a rich dessert. If you are adding condensed milk, reduce the sugar accordingly.
- The payasam thickens on cooling. So if you need a runny payasam add an extra cup of milk.