Semiya payasam recipe, How to make semiya payasam - Raks Kitchen (2024)

Updated on October 9, 2021 by Raks Anand 49 Comments

Semiya payasam recipe, very easy to prepare to go with any south Indian meals or as a dessert! With step by step pictures and detailed instructions.

Wishing you all a Happy, Healthy and Prosperous NEW YEAR 🎉!! 2012 has been a great year for this blog, has come a long way with all you support.

Thank you friends for your continuous support and all your comments, suggestions, appreciations. Let me start this new year with a sweet post – Semiya Payasam/ vermicelli Payasam.

Check out my other payasam recipes.

I already have a microwave version of vermicelli payasam. But wanted to post this basic recipe in my blog for a long time. So made and clicked this last week.

I have given the basic recipe here, but we can do a lot of improvisations to this to make it in your own style.

Refer the Notes section for some ideas. And as of now you all would have noticed the change in the looks of my blog, yes!

I gave a NEW look to my blog for this New year😊. Thanks to Vj who made this possible.

I still have few changes to make, which I will do slowly one by one.

My notes

Depending on the semiya brand or variety, the water quantity may vary. If it is too thick before it gets cooked, add more water.

You can add more milk to make a richer payasam.

For variation, use 2 tablespoon condensed milk along milk. In that case, reduce sugar.

If you can get evaporated milk, you can add ¼ cup evaporated milk along milk for more creamy and rich taste. It adds a mild caramel flavor. It's my favorite hack when I have guests.

Top tip

Some issues beginners face while making semiya payasam

• While roasting, semiya gets burnt - Always use heavy bottomed pan. Don't let ghee smoke/ over heat the pan.
  Roast in low or medium flame and don't leave un attended. it gets browned quickly towards end.
  Same has to be followed while roasting nuts.
• Payasam getting thick as it cools down - The payasam gets thicker always as it cools down.
  This is because the semiya absorbs and gets bloated as it is cooked/ gets soaked.
  Always cook the semiya well. while switching off, make sure to check consistency.
  Let it be on runny side keeping in mind about getting thicker later.

If you are serving later, you can either make it runny or if you serve immediately as well as save for later, keep a cup of boiled milk with 1 tablespoon sugar dissolved in it.

Use it to dilute to get desired consistency for serving.

I also have Semiya payasam recipe in Tamil here.

Recipe card

Method

1. Heat a pan firstly, add ghee and fry cashews into golden in colour. Make sure the flame is low to avoid burnt cashews.

If using raisins, fry them as well in ghee until it fluffs up. Keep aside.

After that, in the same pan, roast vermicelli in Medium-low flame with constant stirring.

2. The vermicelli should turn golden here and there. Set aside.

Cook semiya in 2 cups water with pinch of salt, for 5 minutes or until soft. Do it in low or medium flame.

3. Add sugar. Powder cardamom and add to it. The cooked vermicelli turns transparent at this stage. Boil for 2 minutes. Add the milk.

4. Bring to boil. Boil for a minute and switch off the stove. As it cools down, it gets thicker. Garnish with fried cashews and raisins.

The evergreen semiya payasam is ready! I love it both hot and cold. Pure deliciousness!