Semiyan Payasam | Vermicelli Dessert
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This delicious Semiya Payasam recipe is made from vermicelli, milk, some sweet dry fruits and an amazing cardamom flavour.
Indian cuisine is often rich in flavour and this dessert has a lot to do with it. The original version comes from the south region of India, but now you can find something similar all over. This recipe is so simple and quick to make, it’s perfect for those days when you’re in a hurry to prepare something special. All that are needed are vermicelli, milk, dry fruits , sugar and cardamom powder.
Recipe Facts
Servings
Prep time
5
Cook time
25
Calories
Recipe Card
Semiyan Payasam | Vermicelli Dessert
Course: Main CourseCuisine: IndianDifficulty: MediumPrep time
5
minutesCooking time
25
minutesTotal time
30
minutesIngredients
- To roast the dry fruits
1 tbsp Butter
1/4 cup Dry fruits
- To roast the vermicelli
1 tbsp Butter
1 cup Vermicelli
- To prepare Semiyan Payasam
1 cup Water
4 cup Milk
1/2 cup Sugar
1/4 tsp Cardamom powder
Directions
- Roasting the dry fruits
- Into a heating pot, add butter 1 tbsp and dry fruits 1/4 cup – roast them for about 2-3 minutes on medium to low heat.
- Roast the dry fruits until it become light golden then take them out and keep aside for later use.
- Roasting Vermicelli with Butter
- Into the same heating pot, add butter 1 tbsp and readymade roasted vermicelli 1 cup and give it a quick stir.
- Roast it until a delicious & buttery aroma starts producing.
- Preparing the Semiyan Payasam
- Into the buttery roasted vermicelli add water 1 cup and let it cook for about 3 – 4 minutes on medium heat.
- Add milk 4 cups and let it cook for about 10 – 12 minutes in medium to high heat.
- Add sugar 1/2 cup and give it a good stir.
- Add cardamom powder 1/4 tsp and the roasted dry fruits into it and mix properly.
- Cook the Semiyan Payasam until its consistently thick in texture.
- Garnish with some dry fruits and serve it hot or cold.
Notes
- If you are using non readymade roasted vermicelli make sure the vermicelli turns a good brown colour when you roast it with the butter.
