Categories: Foods

Semiya Payasam | Vermicelli Payasam » Dassana’s Veg Recipes


Semiya payasam is a creamy, candy vermicelli pudding from the South Indian delicacies. This cardamom scented vermicelli payasam comes collectively in 20 minutes and could be made by freshmen too. Being really easy, you may make it any day if you fancy one thing candy or for any festive or spiritual event. I share each stove-top and Instantaneous pot methodology for making this scrumptious semiya payasam recipe.

What’s Semiya Payasam

In South Indian languages, semiya means vermicelli and payasam is a sweetened pudding made with both milk or coconut milk.

In English this interprets to vermicelli pudding – that’s made by simmering roasted/fried vermicelli in milk and completed off with sugar and ghee-fried nuts, dry fruits.

Making semiya payasam recipe doesn’t take a lot time and all the dish comes collectively in about 20 to 25 minutes.

Sort of Vermicelli

Within the Indian markets one finds completely different sorts of vermicelli made with varied cereal flours. Usually semiya payasam recipe is made with wheat flour or rice flour vermicelli.

Nevertheless, you may make the payasam with all goal flour (maida) or ragi (finger millet) or rava (sooji or cream wheat) vermicelli.

For well being causes, I favor to make use of semiya produced from entire wheat flour, rice flour or ragi flour.

Is Kheer and Payasam similar?

Kheer and Payasam are the identical as each are candy puddings produced from milk. In North India, it is named Kheer and in South India, referred to as as Payasam.

The North Indian kheer recipes are made with milk. The South Indian payasam recipes are made with milk or coconut milk.

There’s a some distinction within the preparation of each kheer and payasam. In South India, nuts are fried in ghee or coconut oil and added to the payasam. In North India, the nuts are added straight to exploit and never fried in ghee.

The North Indian variation of Semiya Payasam is Vermicelli Kheer. The tactic of constructing vermicelli kheer is completely different although. Nevertheless, each these recipes style good and are popularly made throughout Indian festivals.

Step-by-Step Information

Learn how to make Semiya Payasam

Frying dry fruits

1. In a heavy pan or kadai, add 2 tablespoons ghee first. Let it soften. As soon as it melts, then add 12 to 15 cashews.

TIP: Do use a heavy pan or kadai (Indian wok) in order that the nuts, vermicelli get cooked evenly and don’t burn or flip black.

2. On a low warmth fry the cashews in ghee till they turn into golden.

three. Take away the golden fried cashews with a slotted spoon after which add 1 tablespoon raisins to the recent ghee.

four. Fry the raisins on a low warmth. The raisins will quickly begin to swell up. Stir usually whereas frying.

5. As soon as the raisins swell, then take away them with a slotted spoon.

6. Set the raisins apart with the fried cashews.

Roasting Semiya

7. Earlier than you start roasting semiya, you will have to interrupt them together with your palms in case you are utilizing longer semiya. This makes it simpler so that you can stir them when roasting.

In the identical kadai add 1 cup damaged semiya (seviyan or vermicelli).

TIP: The semiya could be produced from entire wheat flour (atta) or rice flour or all goal flour (maida) or rava (sooji or cream wheat). On this recipe I’ve used semiya which is produced from entire wheat flour. In case you have pre-roasted semiya, then too I might counsel to roast it evenly.

eight. Combine nicely. Maintain the warmth to a low and start to roast the semiya stirring usually.

9. Roast till the semiya turns into golden. Stir usually whereas roasting semiya for even browning and in order that they don’t burn. These get cooked quick, so don’t go away them unattended.

Making Semiya Payasam

10. As soon as the strands turns into golden add three.5 cups entire milk. Milk could be chilled, scorching or at room temperature. For a skinny payasam you’ll be able to add four cups milk.

Do be aware that on cooling the payasam thickens. So add milk in response to the consistency you like.

11. Combine very nicely.

12. Maintain the warmth to a low or medium-low and simmer till the vermicelli strands softens. Do stir at intervals in order that the milk or semiya doesn’t stick or get burnt on the backside of the kadai or pan.

13. Simmer till the semiya is softened. Do scrape the edges of the kadai the place milk solids can be collected and add them to the payasam.

14. When the semiya has softened add four tablespoons sugar or add in response to the sweetness desired. four tablespoons of sugar works completely for us. If you would like a extra sweeter payasam, add extra sugar.

15. Sprinkle ½ teaspoon cardamom powder.

16. Combine very nicely and simmer semiya payasam on a low to medium-low warmth for additional 2 to three minutes. The sugar ought to dissolve.

Style check and add extra sugar when you like. Take a be aware of the consistency you like because the payasam will thicken because it cools.

17. Swap off the warmth after which add the fried cashews and raisins. You possibly can even maintain a number of raisins and cashews for garnishing payasam.

18. Serve semiya payasam scorching or heat.

Serving Solutions

Semiya payasam could be served scorching, heat or chilled. In the case of room temperature, then you’ll be able to refrigerate and serve later as a calming candy pudding when you favor that.

On cooling and refrigerating the payasam will thicken. So maintain it to a slight flowing consistency if you wish to serve it chilly, in order that it doesn’t thicken an excessive amount of. If in any respect it thickens an excessive amount of, then merely add a little bit of milk to skinny the consistency whereas serving.

Storage

If there any leftovers, then refrigerate for three to four days in a lined container. I might not advocate freezing because the style and texture modifications and turns into manner off.

After refrigeration, you’ll be able to reheat the payasam on low warmth if you wish to eat it scorching or heat. Add some milk or water if the consistency has thickened an excessive amount of.

Suggestions

Skilled Suggestions

Ingredient Notes & Variations

  • Milk: For a wealthy creamy payasam, I counsel to make it with entire milk. In case you are on the lookout for low fats choices, then take into account making it with low-fat milk or toned milk.
  • Nuts: Historically semiya payasam recipe has cashews and raisins. After all, you’ll be able to add your alternative of nuts and dry fruits.
  • Vermicelli: As I’ve talked about above, make this payasam with any kind of vermicelli – entire wheat, rice, all-purpose flour, semolina, varied millets or ragi (finger millet).
  • Flavorings: Cardamom powder is the popular alternative of spice in payasam. You can even add a number of saffron strands.
  • Sweeteners: Payasam is made each with sugar and jaggery. Sugar could be added much less or extra as per your necessities.
  • Jaggery: For making with jaggery, first prepare dinner the payasam. Set it apart for four to five minutes after which solely add the jaggery. Use four to five tablespoons of chopped jaggery or jaggery powder. Including jaggery to scorching boiling milk will curdle it. In case you are utilizing coconut sugar or palm jaggery (palm sugar), then comply with the identical methodology as that of including jaggery. If jaggery has impurities, then simmer it on low warmth for three to four minutes in 2 tablespoons water. Filter and add this jaggery answer to payasam.
  • Vegan variation: Almond milk and coconut milk work completely. However the cooking methodology is completely different. Fry the cashews, raisins in coconut oil or impartial oil. Roast the vermicelli in the identical oil. Add water simply sufficient to prepare dinner the vermicelli. When the vermicelli softens, add 2.5 to three cups of coconut milk or almond milk and uncooked sugar. Evenly heat or warmth the payasam. Don’t boil. End with cardamom powder and the fried cashews and raisins.

Cooking notes

  • Cooking payasam: Gradual simmering is the important thing to make payasam. Keep in mind to sluggish prepare dinner the payasam in order that you don’t find yourself with burnt patches of milk or thick gloppy payasam.
  • Scaling: Simply make an enormous batch of the payasam for particular spiritual or pageant ocassions to feed a crowd.
  • Serving to the deities: If serving to the deities, then add a pinch of edible camphor when the semiya payasam is cooked.
  • Consistency: For a thicker semiya payasam add much less milk and for a skinny payasam add extra milk. If the payasam turns into too thick after cooling, merely add some milk to lighten it.

Instantaneous Pot Methodology

Any payasam could be made within the Instantaneous pot. Comply with the steps listed under to make this vermicelli payasam in your IP. Use the identical proportions of elements as talked about within the stove-top recipe.

  1. Frying nuts: Press the sauté button of your IP. While you see the “scorching” show on the display, add ghee. Let it soften. Add the cashews and stirring usually fry them till golden. Take away and put aside. Tip within the raisins and fry them till they swell. Take away and put aside.
  2. Roasting vermicelli: Add the vermicelli. Stirring continuous roast them till golden. If the warmth turns into an excessive amount of, then press the sauté button to get the “much less” choice.
  3. Strain cooking: Add milk and sugar. Shut the lid and place the strain valve to sealing place. Press the porridge button and set the time to 7 minutes on excessive strain. When the cooking is finished (after you hear the Instantaneous pot beep), give a fast strain launch after 10 minutes.
  4. Ending touches: Open the lid fastidiously. Add the cardamom powder and the fried cashews and raisins. Combine and stir. If the consistency is skinny on your liking, then utilizing the sauté perform, simmer for a few minutes.

Extra Indian Festive Sweets!

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Semiya payasam is a creamy, candy vermicelli pudding from the South Indian delicacies. This cardamom scented vermicelli payasam recipe comes collectively in 20 minutes and could be made by freshmen too.

Prep Time 5 minutes

Prepare dinner Time 15 minutes

Complete Time 20 minutes



Servings four

Frying dry fruits (stove-top methodology)

  • In a heavy kadai, add the ghee. Let it soften.

  • When the ghee melts, add cashews. On a low warmth fry the cashews till they turn into golden.

  • Take away the golden fried cashews with a slotted spoon after which the raisins.

  • Fry the raisins on a low warmth. The raisins will quickly begin to swell up. Stir usually whereas frying.

  • As soon as the raisins swell, then take away them with a slotted spoon.

  • Set the raisins apart with the fried cashews.

Roasting semiya (stove-top methodology)

  • In the identical kadai add the damaged semiya (seviyan or vermicelli).

  • Combine nicely. Maintain the flame to a low and start to roast the semiya stirring usually.

  • Roast till the semiya turns into golden. Stir usually whereas roasting semiya for even browning.

Making semiya payasam (stove-top methodology)

  • When the semiya has turned golden, add three.5 cups milk. Milk could be chilled, heat, scorching or at room temperature. For a skinny payasam, add four cups milk. Do be aware that on cooling the payasam thickens. So add milk accordingly.

  • Combine very nicely.

  • Maintain the warmth to a low or medium-low and simmer till the semiya softens. Do stir at intervals in order that the milk or semiya doesn’t stick or get burnt on the backside of the pan or kadai.

  • Simmer till the vermicelli strands are softened.

  • Then add sugar. You possibly can add much less or extra sugar in response to your required sweetness.

  • Sprinkle the cardamom powder.

  • Combine very nicely and simmer on a low flame to medium-low flame for two to three minutes extra. The sugar ought to dissolve.

  • Swap off the warmth after which add the fried cashews and raisins. You possibly can even maintain a number of of the fried raisins and cashews as a garnish.

  • Serve semiya payasam scorching or heat.

Instantaneous pot methodology

  • Press the sauté button of your IP. While you see the “scorching” show on the display, add ghee. Let it soften.

  • Add the cashews and stirring usually fry them till golden. Take away and put aside.

  • Tip within the raisins and fry them till they swell. Take away and put aside.

  • Add the vermicelli. Stirring continuous roast them till golden. If the warmth turns into an excessive amount of, then press the sauté button to get the “much less” choice.

  • Add milk and sugar. Give stir.

  • Shut the lid and place the strain valve to sealing place. Press the porridge button and set the time to 7 minutes on excessive strain.

  • When the cooking is finished (after you hear the Instantaneous pot beep), give a fast strain launch after 10 minutes.

  • Open the lid fastidiously. Add the cardamom powder and the fried cashews and raisins. Combine and stir.

  • If the consistency is skinny on your liking, then utilizing the sauté perform, simmer for a few minutes till the consistency thickens a bit.

Serving solutions

  • Semiya payasam could be served scorching, heat or chilled. In the case of a room temperature, then you’ll be able to refrigerate and serve later when you favor that.

  • On cooling and refrigerating payasam will thicken. So maintain it to a slight flowing consistency if you need to serve it chilly, in order that it doesn’t thicken an excessive amount of. If in any respect the payasam has thickened an excessive amount of, then merely add a little bit of milk to skinny the consistency.

Storage

  • If there any leftovers, then refrigerate for three to four days in a lined container. I might not advocate freezing because the style and texture modifications and turns into manner off.

  • After refrigeration, you’ll be able to reheat the payasam on low warmth if you wish to eat it scorching or heat. Add some milk or water if the consistency has thickened an excessive amount of.

Ingredient Notes & Variations

  • Milk: For a wealthy creamy payasam, make it with entire milk. In case you are on the lookout for low fats choices, then make it with low-fat milk or toned milk.
  • Nuts: Add your alternative of nuts and dry fruits.
  • Vermicelli: You may make this payasam with any kind of vermicelli – entire wheat, rice, all-purpose flour, semolina, varied millets or ragi (finger millet).
  • Flavorings: Cardamom powder is the popular alternative of spice in payasam. You can even add a number of saffron strands.
  • Sweeteners: Payasam is made each with sugar and jaggery. Sugar could be added much less or extra as per your necessities.
  • Jaggery: For making it with jaggery, first prepare dinner the payasam. Set it apart for four to five minutes after which solely add the jaggery. Use four to five tablespoons of chopped jaggery or jaggery powder. Including jaggery to scorching boiling milk will curdle it. In case you are utilizing coconut sugar or palm jaggery (palm sugar), then comply with the identical methodology as that of including jaggery. If jaggery has impurities, then simmer it on low warmth for three to four minutes in some 2 tablespoons of water. Filter and add this jaggery answer to payasam.
  • Vegan variation: Almond milk and coconut milk work completely. However the cooking methodology is completely different. Fry the cashews, raisins in coconut oil or impartial oil. Roast the vermicelli in the identical oil. Add water simply sufficient to prepare dinner the vermicelli. When the vermicelli softens, add 2.5 to three cups of coconut milk or almond milk and uncooked sugar. Evenly heat or warmth the payasam. Don’t boil. End with cardamom powder and the fried cashews and raisins.

Cooking notes

  • Cooking payasam: Gradual simmering is the important thing to make payasam. Keep in mind to sluggish prepare dinner in order that you don’t find yourself with burnt patches of milk or a thick gloppy texture.
  • Scaling: Simply make an enormous batch of the payasam for particular spiritual or pageant events to feed a crowd.
  • Serving to the deities: If serving to the deities, then add a pinch of edible camphor when the semiya payasam is cooked.
  • Consistency: For a thicker semiya payasam add much less milk and for a skinny payasam add extra milk. If the payasam turns into too thick after cooling, merely add some milk to lighten it.

Vitamin Details

Semiya Payasam Recipe

Quantity Per Serving

Energy 473 Energy from Fats 126

% Day by day Worth*

Fats 14g22%

Saturated Fats 7g44%

Polyunsaturated Fats 1g

Monounsaturated Fats 1g

Ldl cholesterol 34mg11%

Sodium 196mg9%

Potassium 385mg11%

Carbohydrates 77g26%

Fiber 1gfour%

Sugar 27g30%

Protein 10g20%

Vitamin A 349IU7%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 1mg5%

Vitamin B6 1mg50%

Vitamin B12 1µg17%

Vitamin C 1mg1%

Vitamin D 3µg20%

Vitamin E 1mg7%

Vitamin Ok 2µg2%

Calcium 255mg26%

Vitamin B9 (Folate) 13µgthree%

Iron 1mg6%

Magnesium 44mg11%

Phosphorus 301mg30%

Zinc 1mg7%

* P.c Day by day Values are based mostly on a 2000 calorie food regimen.

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This semiya payasam recipe publish from the archives (August 2017) has been republished and up to date on 19 January 2021.



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