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Semiya Payasam | Vermicelli Kheer

Easy Semiya Paal payasam is prepared with milk and evaporated milk. Roasted semiya cooked in rich milk base makes it very tasty. It can be prepared within 20 minutes. Great make ahead dessert for party.
5 from 2 votes
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Course: Payasam
Cuisine: Indian
Author: Vidya Srinivasan

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

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Notes

  1. 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
  2. Condensed milk payasam tends to thicken overtime. Adjust the milk quantity accordingly
  3. Vermicelli can be cooked in water and add milk after that
  4. Raisins, almonds etc. can be used for extra flavor and taste
  5.  Can add saffron for extra flavour
  6. Avoid closing the payasam with a lid while cooking. It might make the payasam watery
  7.  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
  8. Payasam can be made without condensed and evaporated milk. Boil little extra milk for longer time and reduce it for Paal payasam texture 
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