Semiya Payasam is a South Indian candy dish made with roasted vermicelli (semiya), milk, sugar, and flavored with cardamom. It’s typically garnished with cashews and raisins fried in ghee. Creamy, candy, and aromatic, it’s generally ready throughout festivals and particular events. Right here, I’ve shared each stovetop and On the spot Pot strategies for making this beautiful dessert.
About Semiya Payasam
There are numerous dishes in Indian delicacies which have their regional variations. One such candy dish is a milk-based pudding, or Kheer of North India. Which, turns into the payasam in South India.
On this put up, I’ve shared a decadent Semiya Payasam recipe from the South Indian delicacies. Also called Vermicelli Payasam, it’s a candy, creamy pudding made with semiya/seviyan or vermicelli, milk and a few extra components.
In South Indian languages, ‘semiya’ means ‘vermicelli’ and ‘payasam’ is a sweetened pudding made with both milk or coconut milk.
Therefore, the identify Semiya Payasam. In English, this interprets to vermicelli pudding, which is made by cooking roasted/fried vermicelli in milk and completed with sugar and ghee-fried nuts, dry fruits.
This Vermicelli Payasam actually has simply 7 components within the recipe, that are additionally simply accessible at any Indian residence kitchen.
Making this payasam recipe doesn’t take a lot time and is sort of easy too. But, supremely scrumptious if you need to savor an Indian dessert.
This cardamom scented Semiya Payasam comes collectively in 20 minutes and may be made by newcomers too. Being really easy, you can also make it any day if you fancy one thing candy or for any festive or spiritual event.
Selecting The Proper Vermicelli
Since vermicelli or semiya is the star ingredient on this Vermicelli Payasam, its apparent that you need to be cautious in choosing the proper selection in your dish.
In Indian markets, one finds totally different sorts of vermicelli made with numerous cereal flours. Often, this payasam recipe is made with wheat flour or rice flour vermicelli.
Nonetheless, you can also make this Semiya Payasam with all-purpose flour (maida), ragi (finger millet) or rava/suji (cream of wheat) vermicelli too.
For well being causes, I desire to make use of semiya made out of complete wheat flour, rice flour or ragi flour in my payasam recipe.
Step-by-Step Information
How one can make Semiya Payasam
Fry dry fruits
1. In a heavy pan or kadai, add 2 tablespoons ghee first. Let it soften. Then, add 12 to fifteen 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 low to medium warmth, fry till the cashews flip golden.
3. Take away the fried cashews with a slotted spoon after which add 1 tablespoon raisins to the recent ghee.
4. Fry the raisins on low warmth. The raisins will quickly begin to swell up. Stir typically whereas frying.
5. As soon as the raisins swell, take away with a slotted spoon.
6. Hold the raisins apart with the fried cashews.
Roast Semiya
7. Earlier than you start roasting semiya, you’ll have to interrupt it along with your palms in case you are utilizing the longer selection. This makes it simpler so that you can stir whereas roasting.
In the identical kadai, add 1 cup damaged semiya (seviyan or vermicelli).
Tip: The semiya may be fabricated from complete wheat flour (atta), rice flour, all-purpose flour (maida) or rava/suji (cream of wheat). On this recipe, I’ve used complete wheat flour semiya. When you have pre-roasted semiya, then too I might recommend to roast it calmly.
8. Combine properly. Hold the warmth to low and start to roast the semiya, stirring typically.
9. Roast till the semiya turns golden. Stir typically for even browning and in order that the semiya doesn’t burn.
These get cooked quick, so don’t depart them unattended.
Make Semiya Payasam
10. As soon as the semiya turns golden, add 3.5 cups complete milk.
Milk may be chilled, sizzling or at room temperature. For a skinny payasam, you’ll be able to add 4 cups milk.
Notice: On cooling, the payasam thickens. So, add milk in line with the consistency you like.
11. Combine very properly.
12. Hold the warmth to low or medium-low and simmer until the semiya strands soften.
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 strands are softened and have cooked properly.
Scrape the perimeters of the kadai the place milk solids will probably be collected and add them into the payasam.
14. When the semiya strands have properly softened and are tender, add 4 tablespoons sugar or in line with the specified sweetness.
4 tablespoons sugar works completely for us. If you would like a sweeter payasam, add extra sugar.
15. Add ½ teaspoon cardamom powder.
16. Combine very properly and simmer Vermicelli Payasam on low to medium-low warmth for two to three minutes extra. The sugar ought to dissolve.
Style and add extra sugar, if wanted. Take a word of the consistency you like because the payasam will thicken as soon as it cools.
17. Flip off the warmth and add the fried cashews and raisins.
You’ll be able to even preserve a number of raisins and cashews for garnishing.
18. Serve Semiya Payasam sizzling or heat, garnished with reserved fried cashews and raisins.
Serving Ideas
You’ll be able to relish the flavors of this unbelievable Vermicelli Payasam by serving it sizzling, heat and even chilled. When it cools to room temperature, then you’ll be able to refrigerate and serve later as a relaxing candy pudding, if you happen to desire that.
However keep in mind, on cooling and refrigerating, the Semiya Payasam thickens. Thus, preserve it to a slight flowing consistency, if you wish to serve it chilled. In order that it doesn’t thicken an excessive amount of. If in any respect it does, then merely add a little bit of milk to skinny the consistency whereas serving.
Storage
If there are any leftovers, then refrigerate for 3 to 4 days in a coated container. I might not suggest freezing because the style and texture modifications and turns into means off.
After refrigeration, you’ll be able to reheat the payasam on low warmth, if you wish to eat it sizzling or heat. Add some milk or water if the consistency has thickened an excessive amount of.
Skilled Suggestions
- Vermicelli: Like I stated earlier, make this payasam with any sort of vermicelli – complete wheat, rice, all-purpose flour, semolina, numerous millets or ragi (finger millet).
- Milk: For a wealthy creamy payasam, I recommend to make it with complete milk. In case you are searching for low-fat choices, then contemplate making it with low-fat milk or toned milk.
- Sweeteners: Payasam is made each with sugar and jaggery. Sugar may be added much less or extra as per the necessities.
- Nuts: Historically, this recipe has cashews and raisins. You can even add your selection of nuts and dry fruits.
- Flavorings: Cardamom powder is the popular selection of spice on this payasam recipe. You can even add a number of saffron strands.
- Serving to deities: If serving to deities, add a pinch of edible camphor after the payasam is cooked.
- Cooking payasam: Sluggish simmering is the important thing to make a superb payasam. So, keep in mind to slow-cook, in order that you don’t find yourself with burnt patches of milk or a thick gloppy payasam.
- Consistency: For a thicker 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.
On the spot Pot Semiya Payasam
Any payasam may be made within the On the spot Pot. Comply with the steps listed under to make this Vermicelli Payasam in your IP. Use the identical proportions of components as talked about for the stovetop recipe.
- Frying nuts: Press the sauté button of the IP. While you see the ‘sizzling’ show on the display screen, add ghee. Let it soften. Add the cashews and stirring typically, fry till golden. Take away and preserve apart. Tip within the raisins and fry till they swell. Take away and put aside.
- Roasting vermicelli: Add the vermicelli. Stirring constantly, roast till golden. If the warmth turns into an excessive amount of, then press the sauté button to get the ‘much less’ choice.
- 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 completed (after you hear the IP beep), give a fast strain launch after 10 minutes.
- Ending touches: Open the lid rigorously. Add the cardamom powder and the fried cashews and raisins. Combine and stir. If the consistency is skinny in your liking, then utilizing the sauté perform, simmer for a few minutes.
FAQs
Each are milk-based candy puddings – kheer in North India and payasam in South India. Kheer is often made with milk, whereas payasam could use milk or coconut milk. In payasam, nuts are normally fried in ghee or coconut oil; in kheer, they’re added instantly. Vermicelli Payasam is the South Indian counterpart of Vermicelli Kheer.
For making with jaggery, first prepare dinner the Semiya Payasam. Hold apart for 4 to five minutes after which solely add the jaggery. Use 4 to five tablespoons chopped jaggery or jaggery powder.
Including jaggery to sizzling boiling milk will curdle it. In case you are utilizing coconut sugar or palm jaggery (palm sugar), observe the identical methodology as that of including jaggery.
If jaggery has impurities, simmer it in 2 tablespoons water on low warmth for 3 to 4 minutes. Filter and add this jaggery resolution to the payasam.
Almond milk and coconut milk work completely. However the cooking methodology is totally 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 vermicelli payasam. Don’t boil. End with cardamom powder and the fried cashews and raisins.
Simply make an enormous batch of this payasam recipe for particular spiritual or competition events to feed a crowd.
Extra Indian Dessert Recipes To Attempt!
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Semiya Payasam Recipe (Vermicelli Payasam)
Semiya Payasam is a creamy, aromatic, candy vermicelli pudding from the South Indian delicacies. It’s made with roasted vermicelli (additionally known as semiya), milk, sugar, and flavored with cardamom. It’s typically garnished with cashews and raisins fried in ghee. This cardamom scented Vermicelli Payasam recipe comes collectively in 20 minutes and may be made by newcomers too. I share each Stovetop and On the spot Pot methodology to make this decadent candy.
Prep Time 5 minutes
Cook dinner Time 15 minutes
Complete Time 20 minutes
Forestall your display screen from going darkish whereas making the recipe
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 out to be 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 typically 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 properly. Hold the flame to a low and start to roast the semiya stirring typically.
Roast till the semiya turns into golden. Stir typically whereas roasting semiya for even browning.
Making semiya payasam (stove-top methodology)
- When the semiya has turned golden, add 3.5 cups milk. Milk may be chilled, heat, sizzling or at room temperature. For a skinny payasam, add 4 cups milk. Do word that on cooling the payasam thickens. So add milk accordingly.
Combine very properly.
- Hold the warmth to a low or medium-low and simmer till the semiya softens and are cooked properly.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 properly.
Then add sugar. You’ll be able to add much less or extra sugar in line with your required sweetness.
Sprinkle the cardamom powder.
Combine very properly and simmer on a low to medium-low warmth for two to three minutes extra. The sugar ought to dissolve.
Flip off the warmth after which add the fried cashews and raisins. You’ll be able to even preserve a number of of the fried raisins and cashews as a garnish.
Serve Semiya Payasam sizzling or heat.
On the spot pot methodology
Press the sauté button of your IP. While you see the “sizzling” show on the display screen, add ghee. Let it soften.
Add the cashews and stirring typically 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 a superb 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 completed (after you hear the On the spot pot beep), give a fast strain launch after 10 minutes.
Open the lid rigorously. Add the cardamom powder and the fried cashews and raisins. Combine and stir.
If the consistency is skinny in your liking, then utilizing the sauté perform, simmer for a few minutes till the consistency thickens a bit.
Serving Ideas
Semiya payasam may be served sizzling, heat or chilled. In relation to a room temperature, then you’ll be able to refrigerate and serve later if you happen to desire that.
- On cooling and refrigerating payasam will thicken. So preserve 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 3 to 4 days in a coated container. I might not suggest freezing because the style and texture modifications and turns into means off.
After refrigeration, you’ll be able to reheat the payasam on low warmth if you wish to eat it sizzling or heat. Add some milk or water if the consistency has thickened an excessive amount of.
- Jaggery: Add jaggery after the payasam cools barely (after 4 to five minutes) to keep away from curdling. If utilizing coconut sugar or palm jaggery, observe the identical methodology.
- Vegan Choice: Swap dairy milk for almond or coconut milk. Fry the cashews and raisins in coconut oil, and prepare dinner the vermicelli in sufficient water. Pressure the cooked semiya if there’s additional water. Add the milk and uncooked sugar, warmth gently—don’t boil.
- Including Sugar: Be sure so as to add sugar after the vermicelli strands have softened properly, when cooking in a pan on the stovetop.
- Consistency: Regulate milk for a thicker or thinner payasam. Reheat with additional milk if it thickens an excessive amount of. For a lighter model, change 1 cup of milk with water within the recipe.
- Scaling: Simply scale up for big gatherings or festivals.
- Serving Tip: Add a pinch of edible camphor if providing to deities.
Diet Information
Semiya Payasam Recipe (Vermicelli Payasam)
Quantity Per Serving
Energy 473 Energy from Fats 126
% Every day Worth*
Fats 14g22%
Saturated Fats 7g44%
Polyunsaturated Fats 1g
Monounsaturated Fats 1g
Ldl cholesterol 34mg11%
Sodium 196mg9%
Potassium 385mg11%
Carbohydrates 77g26%
Fiber 1g4%
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) 13µg3%
Iron 1mg6%
Magnesium 44mg11%
Phosphorus 301mg30%
Zinc 1mg7%
* P.c Every day Values are primarily based on a 2000 calorie weight loss program.
Semiya payasam recipe from the archives was first revealed on August 2017.
