semiya payasam or vermicelli kheer is a classic south indian sweet dish prepared with roasted vermicellis, nuts and milk.
semiya payasam is an easy and quick dessert recipe prepared on various indian festivals like eid, diwali, navratri and dussehra. It is also prepared to go along with meals.
payasam is very commonly prepared in south indian households with slight variations in the ingredients and is similar to sheer khurma recipe prepared especially during eid. Today I'm sharing a very basic recipe of semiya payasam.
also have a look at my dessert collections and try out this phirni recipe, easy rasmalai recipe, seviyan ka zarda and sabudane ki kheer recipe
1. Heat ghee in a non stick pan and add the chopped nuts, when they turn slightly brown add the raisins. Saute till the raisins puff up. Remove all and keep aside.
2. In the same pan roast the vermicelli till golden brown. If using the roasted ones, then skip this step.
3. Now add milk and half of the roasted nuts. Let it come to boil. Cover and simmer for 8 - 10 minutes or till the vermicelli is cooked.
4. Add condensed milk, cardamom powder and saffron, cook for few more minutes.
5. Your semiya payasam is ready. Garnish with roasted nuts and serve either warm, chilled or at room temperature.
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| Semiya Payasam |
payasam is very commonly prepared in south indian households with slight variations in the ingredients and is similar to sheer khurma recipe prepared especially during eid. Today I'm sharing a very basic recipe of semiya payasam.
also have a look at my dessert collections and try out this phirni recipe, easy rasmalai recipe, seviyan ka zarda and sabudane ki kheer recipe
 |
| Semiya Payasam |
Semiya Payasam
Author: Razina | Cuisine: Indian | Recipe Type: Dessert
Prep Time: 5 minutes | Cook Time: 30 minutes | Yield: 3-4 servings
Ingredients
- 1 tablespoon ghee
- 2 tablespoons of chopped dry fruits (almonds, cashewnuts, raisins)
- 1/2 cup vermicelli
- 3 cups milk
- 1/2 cup sweetened condensed milk
- a pinch of cardamom powder
- a pinch of saffron
Directions for making semiya payasam recipe
1. Heat ghee in a non stick pan and add the chopped nuts, when they turn slightly brown add the raisins. Saute till the raisins puff up. Remove all and keep aside.
2. In the same pan roast the vermicelli till golden brown. If using the roasted ones, then skip this step.
3. Now add milk and half of the roasted nuts. Let it come to boil. Cover and simmer for 8 - 10 minutes or till the vermicelli is cooked.
4. Add condensed milk, cardamom powder and saffron, cook for few more minutes.
5. Your semiya payasam is ready. Garnish with roasted nuts and serve either warm, chilled or at room temperature.
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The Foodie Delight
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The Foodie Delight is a food blog with Indian veg and non veg recipes. This blog is managed by me, Razina. I post easy and simple recipes from my kitchen which are supported by photos and step by step method. Learn these quick recipes and share your feed backs, as your feedback means a lot to me.... Also, if you liked the recipes, I would love if you share it too... all it requires is a simple click on the social media buttons above... Thank you!