How to make Sweet & creamy semiya payaasam

 

Semiya Payasam | Vermicelli Payasam

By sameeha Barveen 

Semiya payasam is a creamy, sweet vermicelli pudding from the South Indian cuisine. This cardamom scented vermicelli payasam comes together in 20 minutes and can be made by beginners too. Being so easy, you can make it any day when you fancy something sweet or for any festive or religious occasion. I share both stove-top and Instant pot method for making this delicious semiya payasam recipe.

How to make Semiya Payasam

Frying dry fruits

1. In a heavy pan or kadai, add 2 tablespoons ghee first. Let it melt. Once it melts, then add 12 to 15 cashews.

TIP: Do use a heavy pan or kadai (Indian wok) so that the nuts, vermicelli get cooked evenly and do not burn or turn black.

 On a low heat fry the cashews in ghee until they become golden.    

conds of 1 minute, 14 seconds

01:14

Making semiya payasam recipe does not take much time and the entire dish comes together in about 20 to 25 minutes.How to make Semiya PayasamFrying dry fruits1. In a heavy pan or kadai, add 2 tablespoons ghee first. Let it melt. Once it melts, then add 12 to 15 cas

2. On a low heat fry the cashews in ghee until they become golden.

                                                                             3. Remove the golden fried cashews with a slotted spoon and then add 1 tablespoon raisins to the hot ghee

4. Fry the raisins on a low heat. The raisins will soon start to swell up. Stir often while frying.

5. Once the raisins swell, then remove them with a slotted spoon.

Roasting Semiya

6. Before you begin roasting semiya, you may have to break them with your hands if you are using longer semiya. This makes it easier for you to stir them when roasting.

Making Semiya Payasam

7. Once the strands becomes golden add u cups whole milk. Milk can be chilled, hot or at room temperature. For a thin payasam you can add 4 cups milk.

Do note that on cooling vermicelli payasam thickens. So add milk according to the consistency you prefer.

8. Mix very well

9. Keep the heat to a low or medium-low and simmer until the vermicelli strands softens. Do stir at intervals so that the milk or semiya does not stick or get burnt at the bottom of the kadai or pan

10. Simmer until the semiya is softened. Do scrape the sides of the kadai where milk solids will be collected and add them into the vermicelli payasam.

11. When the semiya has softened add 4 tablespoons sugar or add according to the sweetness desired. 4 tablespoons of sugar works perfectly for us. If you want a more sweeter payasam, add more sugar.

                                                                          12. Sprinkle ½ teaspoon cardamom powder.

13. Mix very well and simmer semiya payasam on a low to medium-low heat for further 2 to 3 minutes. The sugar should dissolve.

Taste test and add more sugar if you like. Take a note of the consistency you prefer as the semiya payasam will thicken as it cools.

14. Switch off the heat and then add the fried cashews and raisins. You can even keep a few raisins and cashews for garnishing your payasam.

15. Serve semiya payasam hot or warm.

After refrigeration, you can reheat the payasam on low heat if you want to eat it hot or warm. Add some milk or water if the consistency has thickened too much.

Thank you