Semiya Payasam Recipe: Creamy South Indian Vermicelli Kheer
20 minutes
1028 reads
About Semiya Payasam Recipe: Creamy South Indian Vermicelli Kheer
Indulge in the delightful taste of Semiya Payasam, a beloved South Indian vermicelli pudding. This creamy, subtly sweet dessert is a staple at festive gatherings and a perfect treat for any occasion. Made with simple ingredients like milk, vermicelli, and aromatic spices, it's surprisingly quick and easy to prepare.Unlike its richer North Indian cousin, this version emphasizes delicate flavors and a light texture. The lightly toasted vermicelli and crunchy nuts create a delightful textural contrast against the smooth, creamy milk base. The hint of cardamom adds a warm, inviting aroma that elevates this classic dessert.This recipe provides a step-by-step guide to creating a perfectly balanced Semiya Payasam, guaranteed to impress your family and friends. Get ready to savor the authentic taste of South Indian culinary tradition!
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Recipe Time & More
Prep5 minutes
Cook15 minutes
Total20 minutes
Ingredients
For the Vermicelli
- 1/2 cup Vermicelli fine vermicelli (semiya)
- 2 tbsp Ghee
For the Dry Fruits & Spices
- 1/2 cup Fruits cashews, almonds - roughly chopped, dry, mixed, raisins
- 1/2 tsp Cardamom Powder finely ground
Instructions
Preparing the Vermicelli
- Heat 1 tablespoon of ghee in a thick-bottomed pan over medium heat. Add the vermicelli and roast for 3-5 minutes, stirring frequently, until lightly golden brown. Set aside.
Toasting the Dry Fruits
- In the same pan, add the remaining 1 tablespoon of ghee. Add the chopped dry fruits and roast for 2-3 minutes until fragrant and lightly browned. Set aside.
Combining the Ingredients
- Pour the milk into the pan and bring to a gentle simmer. Add the sugar and stir until dissolved.
Adding the Vermicelli
- Add the roasted vermicelli to the simmering milk and stir well to ensure it doesn't stick to the bottom.
Simmering and Thickening
- Reduce the heat to low and continue to stir gently for 5-7 minutes, or until the payasam starts to thicken slightly. The consistency should be creamy, but not too thick.
Final Touches
- Stir in the roasted dry fruits and cardamom powder. Cook for another 2 minutes. Remove from heat.
Serving
- Serve the Semiya Payasam warm, at room temperature, or chilled. Garnish with extra chopped nuts if desired.
Recipe Notes
Expert Tips for the Perfect Semiya Payasam
- For a richer flavor, use full-fat milk and brown sugar instead of white.
- Don't over-roast the vermicelli; it should be lightly golden, not dark brown.
- Adjust the amount of sugar according to your preference. Taste and adjust as needed.
- For a more luxurious texture, add a pinch of saffron strands along with the milk.
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Recipe Nutrition
Calories: 429kcalCarbohydrates: 87gProtein: 8gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 3gCholesterol: 12mgSugar: 87g
Vidya Narayan
Articles: 21
5 Comments
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Looks so wonderful! Thanks for posting.
Delicious payasam
My favourite
Looks so flavorful! Thanks for posting.
Absolutely delicious! Can’t wait to try it.
Absolutely delicious! Thanks for sharing.