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.
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.
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.
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.
Add sugar. Powder cardamom and add to it. The cooked vermicelli turns transparent at this stage. Boil for 2 minutes. Add the milk.
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.
Video
Notes
The payasam recipe given here will give you a ‘Spoonable’ Payasam. As it cools down, it gets thicker. So if you want ‘Drinkable ’payasam, add more milk accordingly.
You can serve hot or cold.
The ratio for cooking vermicelli in water for this payasam is 1 : 4. That is if you take one cup of vermicelli, boil and cook in 4 cups of water (just a guideline for beginners)
In the southern parts of the country, that dessert has traditionally been Payasam. For instance, it is considered the graceful, understated queen of sweet dishes that provides the perfect denouement to an elaborate sadya(traditional festival meal or banquet) during Onam in Kerala.
Semiya payasam is a South Indian sweet made with vermicelli, milk, ghee, sugar/ jaggery, raisins and nuts. It is one of those easiest dessert that gets done under 20 minutes. So you can make this any time to fulfil your sweet cravings and don't really need an occasion.
Kheer, also known as payasam or payesh, is a pudding/porridge popular in the Indian subcontinent, usually made by boiling milk, sugar or jaggery, and rice. It can be additionally flavored with dried fruits, nuts, cardamom and saffron.
Only 4 ingredients – rice, milk, sugar and ghee – simmered together into a thick, creamy concoction of deliciousness. This South Indian sweet dish can literally be the dessert of your dreams because it is so easy to make and a 10/10 on taste. Paal Payasam can be served hot or cold as a sweet or an after-meal dessert.
Introduction. Payasam, is one of the delicacies served in every house of South India, especially Kerala and Tamil Nadu. Its history dated back in Dwaparyuga. A mythological story has been narrated in whole kerala, depicting its importance as Prasadam in the temples of Lord Krishna.
Adding lime juice can to your dish can balance out the sweetness. In case, you don't want too much of tanginess in the dish you can also add vinegar white wine vinegar, red wine vinegar, balsamic vinegar.
You can find vermicelli made with rice, wheat flour, with semolina, ragi and many other millets. For the traditional semiya upma, wheat vermicelli is used. You can easily find the info labelled on the pack as made from wheat or semolina. There are 2 kinds of wheat semiya – roasted and unroasted.
Semiya is the South Indian Name of Vermicelli which is a type of pasta originated from Italy. Vermicelli got popular in South India with its taste & variety of dishes that could be prepared in minutes. Payasam is kheer / pudding made by cooking rice or dal or semiya with milk, sugar & nuts.
The answer is a resounding yes!It is a versatile, healthy and delicious option that can be a perfect addition to your diet. Made with wheat flour, Aashirvaad Vermicelli is an Indian staple that is a healthier alternative to rice vermicelli, which is commonly used in Asian cuisines.
Kheer is particularly popular in India, and it is commonly served at Muslim and Hindu festivals and special occasions. There are numerous regional names for kheer, and in southern India it is sometimes called payasam, which is from the Malayalam word peeyusham, meaning “ambrosia” or “nectar.”
Kheer or Kiru (Maldivian) is a rice pudding from the cuisine of the Indian subcontinent, made by boiling rice, broken wheat, tapioca, or vermicelli with milk and sugar; it is flavoured with cardamom, raisins, saffron, cashews, pistachios or almonds.
Kheer is also known as payasam, it is loaded with important nutrients. It should not be overconsumed because it may lead to weightgain, high cholesterol levels and other health risks. Here are some health benefits, nutritional facts and healthy ways to consume rice pudding or Kheer.
Rich in taste and flavour, the fluid dish is sweetened with sugar or jaggery and garnished with spices, cashew nuts and raisins. There are innumerable varieties of Payasam in Kerala with people taking pride in making unique forms of it.
The acidity in the jaggery will curdle the milk if they boil together. If adding raisins to the kheer, add it at the end after switching it off the flame. The acidic nature of raisins may curdle the hot milk. Using whole fat milk also helps in preventing curdling.
Semiya payasam is a South Indian sweet also known as vermicelli kheer, seviyan kheer. Payasam is made with vermicelli, sugar, milk, ghee, dried fruits and nuts. For a healthy alternative, semiya payasam can be made with jaggery and coconut milk.
The name Semiya translates to vermicelli (type of Indian pasta or noodles) and Payasam is South Indian pudding so it can be called as Indian Vermicelli Pudding. Semiya is the South Indian Name of Vermicelli which is a type of pasta originated from Italy.
Vermicelli is a popular instant food product. It falls under the category of extruded product and is made from wheat flour. At times tapioca or soybean or groundnut flour is also added. Thus, it is rich in proteins and liked by people from all walks of life, irrespective of age.
It originates from India, most common in Kerala, Andhra Pradesh, Tamil Nadu, Telangana, Karnataka, Maharashtrian, and Sri Lankan Tamil dish. Various seasonings and/or vegetables are often added during the cooking, depending on individual preferences. Upma is known for being a quick meal, served for breakfast or dinner.
Introduction: My name is Errol Quitzon, I am a fair, cute, fancy, clean, attractive, sparkling, kind person who loves writing and wants to share my knowledge and understanding with you.
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