Rich Semiya Paal payasam is prepared with milk and evaporated milk. Roasted semiya cooked in two milk base makes kheer very tasty. It can be prepared within 20 minutes. Great make ahead dessert for party.
Its festival season and today we had “Avani Avittam”. Men in the family change their Holy white thread. It’s one of my favorite festivals because once in a blue moon (well actually full moon day they chant slogam and perform some rituals).
Usually for festival women performs pooja, cook and do all the work. This time men in family do this and stil cooking part is with women. 😂
This year “Avani Avittam” is very special for us. We wanted to put ” Kalla Poonal” (ponnal worn before Uppanayianum is called so) for Vishvak. Jagadish took in charge of dressing him up, it took him few minutes (more than that:-)) to tie pattu veshti for him.
Previously we have dressed him will Velcro veshti, but his the first time trying traditional one. I can imagine how easy it would have been for jagadish to make Vishvak cooperate. After little cheats hubby put him punnal but it didn’t last for more than 10 minutes:-) Toughest thing was to click pictures, with vishvak running around.
I was running behind him and cooked a simple lunch. Vendaka (ladies finger) Moor Kuzhambu, potato fry (without onion), rasam, Semiya payasam, Vadai (without onion), Appam.
Semiya payasam is one of my favorite payasam since childhood days. Those days taste made my like it, now a days after I started cooking, I like the way it can be cooked quick. Infact it’s a perfect bachelor or spinster recipe. No fancy ingredients. Condensed milk gives a extra flavour to this payasam.
While tasting payasam I thought why didnt I post one of my favorite payasam yet. I searched in my draft, had Semiya Paysam. Now it has decided to fly from my draft.
Check out other payasam recipes in TMF,
- Arisi Thengai Payasam
- Carrot Almond Paysam
- Rice Kheer (Paal Payasam)
- Macaroni Payasam
- Badam kheer
- Paruppu Payasam
Semiya Payasam | Vermicelli Kheer
Ingredients
- Roasted Semiya/Vermicelli - 1/3 cup
- Milk - 2 cups
- Evaporated milk - 1 can
- 3/4 cup Sugar adjust according to your sweetness
- 1/4 tsp Cardamom powder
- Butter/ Ghee- 1/2 tbsp
- Cashew - few 20 grams
- Salt - a pinch
Instructions
- Add ghee/ butter to the heavy bottomed pan
- Once the ghee melts and pan gets hot add cashew
- Cook till the cashew turns golden brown
- In the same pan add roasted vermicelli and do a quick sauté
- Add 2 cups of milk
- Add cardamom powder and salt
- Cook for 10 minutes or till Semiya is well cooked
- Stir the Payasam once in a while to avoid Semiya from sticking to the pan
- Add evaporated milk continue cooking for 3-4 minutes; sauté well once in a while
- Add sugar and stir well; cook in low flame for 2 mins
- Add roasted cashew; mix well and switch off
Video
Notes
- If you don’t have evaporated milk, condensed milk can be used instead. Use 1/4 cup to 1/3 cup (according to your taste). Adjust the sugar accordingly
- Condensed milk payasam tends to thicken overtime. Adjust the milk quantity accordingly
- Vermicelli can be cooked in water and add milk after that
- Raisins, almonds etc. can be used for extra flavor and taste
- Can add saffron for extra flavour
- Avoid closing the payasam with a lid while cooking. It might make the payasam watery
- If you don't have time to stir take a pressure cooker add vermicelli and ghee cook for a minute; add 2 cups of milk and cover the lid. Cook till the steam comes.Once when pressure releases naturally add remaining milk and condensed milk and salt, cook for 3-5 minutes, switch off. Add sugar
- Payasam can be made without condensed and evaporated milk. Boil little extra milk for longer time and reduce it for Paal payasam texture
Ingredients:
Roasted Semiya/Vermicelli – 1/3 cup
Milk – 2 cups
Evaporated milk – 1 can
Sugar – 3/4 cup (adjust according to your sweetness)
Cardamom powder – 1/4 tsp
Butter/ Ghee- 1/2 tbsp
Cashew – few (20 grams)
Salt – a pinch
How to Semiya Paal payasam using evaporated milk with step by step pictures:
- Add ghee/ butter to the heavy bottomed pan
- Once the ghee melts and pan gets hot add cashew
- Cook till the cashew turns golden brown
- In the same pan add roasted vermicelli and do a quick sauté
- Add 2 cups of milk
- Add cardamom powder and salt
- Cook for 10 minutes or till Semiya is well cooked
- Stir the Payasam once in a while to avoid Semiya from sticking to the pan
- Add evaporated milk
- Continue cooking for 4 – 5 minutes; sauté well once in a while
- Add sugar and stir well
- Cook in low flame for 2 mins
- Add roasted cashew, mix well and switch off
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I was smiling as I read your description, Vidhya….. 🙂 When my brother was very small, my parents used to give him the biscuit dabba when we sat for long poojas like Varalakshmi or Vinayak Chaviti Vratam. He would faithfully offer us a biscuit each in the middle of the ppoja (which we took and then kept aside :-))
Semiya payasam is always welcome!
Biscuit dhabba s awesome idea, thanks for teaching me a new way Aruna:-)
Delicious payasam & perfect for the festival season .
Thanku Madhavi:-)
Ah the kids and the Tantrums especially on the special festive occasions. I-pad trick is what works for me too for most of the time when we want him to sit somewhere for a little time. But that does not work for that long either. Sigh!!
Made a Palada Payasam for my boy on our Onam day and he loved it. he loves all kinds of Payasams. This one looks yummy too as always 🙂
Yes Bilna way ever v try its for a short span.. My son also have swweet tooth..palada prradaman its yum
so yummy all time favourite kheer
Thanku Veena,:-)
It looks really yummy! I love vermicelli! In Pakistan we call it siwayyan. I made it last week and am still thinking whether to post it in my blog or not. I forgot to take pictures of the various steps 🙂
Siwayyan is new to me thanks for introducing it:-) hope to C ur version soon
Hope you enjoy all the festivities and this dish sounds absolutely delicious.
Thanku Suzane:-)
Looks delicious Vidya 🙂
Thanku Naina:-)
Nice Vidya 🙂 I love Semiya Payasam too 🙂 hahaha it must have been a sight to see the little one in veshti 🙂
Thanku dear,:-) oh ya
This semiya payasam looks absolutely divine. Loved it.
Thanku Anu:-)
Simple, quick delicious payasam… will be ready in a jiffy for any occasion. Looks rich… that condensed milk does add a silky creamy finish!
Thanku Mullai:-)
We prepared it this weekend 🙂 Love your version very much dear. Like the addition of salt and condensed milk. Its YUMMY!
Thanku Kushi:-)
I love all payasams, but semiya payasam is my most favorite. Looks delish! 🙂
Thanku Rose:-)
WOW! This looks amazing! What a great recipe! I love love LOVE soup! So perf as the weather begins to transition! 🙂 Thanks for sharing!
Thanku Cailee:-)
Yumm! Love payasam.. and this looks delish.. 🙂
Thamku AArpita
yummy Payasam. Looks delicious.
Thanku Gayathri:-)
semyia payasam-who says no to this… looks soo delishhhh V and love the addition of condensed milk -never tried before…. yummm…
Thanku Chitra:-)
yummy payasam dear!! all time fav!!
Thanku Sundari:-)