Semiya Payasam Recipe Vermicelli Kheer Dessert Recipe Startup Cooking 1

Semiya Payasam Recipe | Vermicelli Kheer | Dessert Recipe | Startup Cooking

SEMIYA PAYASAM RECIPE | 

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semiya payasam

Semiya Payasam or Vermicelli kheer is a classic Indian dessert prepared with roasted vermicelli, milk, sugar and nuts. Payasam is a South Indian dessert, a versions of kheer, made on various festivals occasions like Tamil NewYear, Durga pooja, Diwali and Onam. It is a simple recipe with richness of nuts and goodness of milk. Payasam is often offered as ‘prasadam’ in various temples and poojas across the country. There are many various of payasam, from rice kheer, coconut payasam, sago payasam, but here vermicelli payasam  is the easiest and simplest of them all. This dessert tastes heavenly delicious when it serves warm. Follow my step-by-step photo recipe to prepare Semiya Payasam. If you like this recipe, share it, tweet it and pin it. Please do try and post your comments.

Dessert Recipes

semiya payasam

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  • RECIPE FOR SEMIYA PAYASAM

    Course       : Dessert

    Cuisine      : India

    Author       : Jayashree Karthik

    Prep Time  : 5 min

    Cook Time : 30 min

    Total Time  : 35 min

    semiya payasam

    INGREDIENTS

    • 1 tbsp ghee
    • 10-15 cashew nuts
    • 1.5 tsp chironji seeds
    • 10-15 raisins
    • 1/2 cup semiya / vermicelli
    • 1 litre full fat milk
    • 1/2 cup sugar
    • 1/8 tsp cardamom powder

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    PROCEDURE

    • heat a tbsp of ghee in a pan
    • fry cashew nuts, chironji seeds and raisins separately and keep aside
    • in the same pan, roast semiya / vermicelli until light golden brown, and then keep aside
    • bring milk to boil in a sauce pot
    • add 1 litre milk to a sauce pot and boil in low medium flame for 10 minutes
    • once the milk starts to boil vigorously, add roasted semiya and mix well
    • cook on medium flame until the vermicelli turns soft and keep stirring often to prevent it from getting burnt
    • add sugar and mix well until it dissolves
    • add cardamom powder, fried cashew nuts, raisins and chironji seeds
    • mix well and then switch off the flame
    • Semiya payasam is ready to be served and serve warm or cold
    • Enjoy!

    NOTES

    • once the semiya payasam cools down, it will become thick. so adjust the consistency of the payasam before serving
    • use full fat milk for creamy consistency and taste
    • replace the granulated sugar with palm sugar or coconut sugar

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    semiya payasam

    SEMIYA PAYASAM WITH STEP-BY-STEP PHOTO RECIPE

    add a tbsp of ghee in a pan

    fry cashew nuts and keep it aside

    add chironji seeds

    fry until it puffed up and the color changes, keep it aside

    fry raisins and keep it aside

    add vermicelli in the same pan

    roast well until the light brown color

    add milk in a pot and bring to boil

    once milk starts to boil, add roasted vermicelli

    mix well and cook on medium flame, until the vermicelli turns soft

    add sugar

    mix and cook well until the sugar dissolves

    add cardamom powder

    switch off the flame

    add fried cashews nuts, raisins and chironji seeds

    delicious ???? semiya payasam ready 

    semiya payasam

    serve hot or cold. tastes yum ???? 

    semiya payasam

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