Semiya Payasam | Vermicelli Payasam

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Semiya Payasam | Vermicelli Payasam is a simple, tasty, and delectable Indian Sweet Pudding Recipe. You can easily prepare this Semiya Payasam in 20 minutes and serve it as a festive dessert or on any special occasion.

How to make traditional Semiya Payasam | Vermicelli Payasam recipe is given below with step-by-step instructions and images.

Semiya Payasam Recipe | Vermicelli Payasam Recipe | South Indian Payasam Recipe | Simple Indian Dessert Recipe

If you try this Semiya Payasam Recipe. Please let me know in the comment section. I'm very excited to read your comments.

How to make Semiya Payasam?

Semiya Payasam | Vermicelli Payasam is a simple, tasty, and delectable Indian Sweet Pudding Recipe. You can easily prepare this Semiya Payasam in 15-20 minutes and serve it as a festive dessert or on any special occasion.

Cuisine - South Indian
Serving - 6
Timing - 20 minutes

INGREDIENTS

Semiya/Vermicelli (Roasted) - 1/2 cup
Full Fat Milk/Full Cream Milk - 500 ml
Water - 1 cup
Sugar - 1/2 cup
Ghee - 1 tablespoon
Cardamom Powder - 1 teaspoon
Cashew Nuts - 10 nos
Raisins - 6-8 nos
Salt - a pinch

INSTRUCTIONS

1. To begin making the Semiya Payasam | Vermicelli Payasam recipe - Keep all the ingredients ready.

2. To Boil Milk - Heat a saucepan, add milk and bring it to a boil. Reduce the flame and cook for 4-5 minutes.

3. Turn off the flame. Keep it aside.

4. To Make Payasam - Heat ghee in a heavy bottom pan over a moderate flame and add cashew nuts and raisins.

5. Fry cashew nuts to light golden and raisins to swollen.

6. Remove the cashew nuts and raisins from the pan.

7. Add the roasted semiya and fry for a few seconds.

8. Now add the water and a pinch of salt and cook for 3-4 minutes over a moderate flame.

9. Once the semiya is moderately cooked, add milk and allow to cook for further 3-4 minutes or until the semiya is well cooked.

10. Now add the sugar, fried cashew nuts and raisins. Stir well and allow it to cook for 2-3 minutes.

11. Finally, add cardamom powder.

12. Mix well. Turn off the flame.

13. Semiya Payasam | Vermicelli Payasam is ready.

You can serve this Semiya Payasam | Vermicelli Payasam hot, warm or refrigerate and serve it cold.

PICTORIAL INSTRUCTIONS

1. To begin making the Semiya Payasam | Vermicelli Payasam recipe - Keep all the ingredients ready.

2. To Boil Milk - Heat a saucepan, add milk and bring it to a boil. Reduce the flame and cook for 4-5 minutes.

3. Turn off the flame. Keep it aside.

4. To Make Payasam - Heat ghee in a heavy bottom pan over a moderate flame and add cashew nuts and raisins.

5. Fry cashew nuts to light golden and raisins to swollen.

6. Remove the cashew nuts and raisins from the pan.

7. Add the roasted semiya and fry for a few seconds.

8. Now add the water and a pinch of salt and cook for 3-4 minutes over a moderate flame.

9. Once the semiya is moderately cooked, add milk and allow to cook for further 3-4 minutes or until the semiya is well cooked.

10. Now add the sugar, fried cashew nuts and raisins. Stir well and allow it to cook for 2-3 minutes.

11. Finally, add cardamom powder.

12. Mix Well. Turn off the flame.

13. Semiya Payasam | Vermicelli Payasam is ready.

You can serve this Semiya Payasam | Vermicelli Payasam hot, warm or refrigerate and serve it cold.

If you have any more questions about the Semiya Payasam | Vermicelli Payasam Recipe. Do mail me at knowyourindianfoodofficial@gmail.com. Furthermore, follow me on Facebook, Pinterest and Twitter.

I hope the above recipe and the information benefits you. Please let me know if you try this recipe in the comment section. I'm very excited to read your comments.

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