Semiya Payasam, Vermicelli Kheer
by Tarla Dalal

This recipe has been viewed 48572 times

Roasted vermicelli, cooked in a pot of sweetened milk, laced with cardamom and garnished with dry fruits is a delightful addition to any menu, especially a traditional South Indian meal.

It is funny to hear some elders still referring to the Semiya Payasam as “Maapillai Payasam” (meaning son-in-law kheer)! With its milky flavour and rich garnishes, the Vermicelli Kheer was considered a perfect dish to serve to a visiting son-in-law, who used to traditionally be treated like a King!

Although relationships have now become more casual and friendly, the Vermicelli Kheer remains a royal treat for the palate, and ideal to commemorate any special Occasion.

Also do try other kheer recipes like Seb ki Kheer , Rice Kheer , Apple and Walnut Kheer , Bulgur Wheat Kheer and Makhane ki Kheer .

Enjoy how to make Semiya Payasam recipe with detailed step by step photos below.

Semiya Payasam, Vermicelli Kheer recipe - How to make Semiya Payasam, Vermicelli Kheer

For Semiya Payasam
1/2 cup vermicelli (sevaiyan)
3 cups full-fat milk
1/2 cup sugar
2 tbsp ghee
2 tbsp broken cashewnuts (kaju)
1 tbsp raisins (kismis)
1/4 tsp cardamom (elaichi) powder

Method

Heat ½ tbsp of ghee in a broad non-stick pan, add the vermicelli and sauté on a slow flame for 2 minutes or till it turns light brown in colour. Keep aside.
Combine the milk and ½ cup of water in a deep non-stick pan, mix well and cook on a medium flame for 6 minutes, while stirring occasionally.
Add the sugar, mix well and cook on a medium flame for 10 minutes, while stirring occasionally.
Add the roasted vermicelli, mix well and cook on a medium flame for 10 minutes, while stirring occasionally. Keep aside.
Heat 1½ tbsp of ghee in a small non-stick pan, add the cashewnuts and sauté on a medium flame for 1 minute.
Add the raisins and sauté on a medium flame for a few seconds.
Pour this over the payasam along with the cardamom powder and mix well.
Serve warm.