Fine Vermicelli Payasam(Semiya Kheer)Recipe

Fine vermicelli payasam recipe

I made this payasam using fine vermicelli for the first time on our 10th anniversary last week.It was so rich and creamy with condensed milk/Milk maid.We loved it a lot and it was perfect for the celebration tooRose.Whenever I see my fellow bloggers sharing recipes like kesari and payasam with fine vermicelli(Semiya in Tamil),I get tempted & kept searching for fine vermicelli in stores.Recently i went to Jayanagar 4th block with my friend.I found this vermicelli and took it immediately to try this yummy payasam recipe.Its an easy and quick Indian dessert recipe that can be made easily by beginners too.The consistency of this kheer can be adjusted according to your preference.You can make it thick like vermicelli pudding or thin like payasam/kheer adding more milk.I have used condensed milk here but its completely optional.For variations,u can mix cooked sago/Javvarisi in this payasam.It gives more taste and volume as well.Whatever may be the combo,the end result would be great.Lets see how to make this creamy fine vermicelli payasam recipe.

Fine vermicelli

Fine vermicelli kheer/Payasam recipe

Fine vermicelli kheer/Payasam recipe Kheer/Payasam recipe with fine vermicelli/Semiya

Cuisine: Indian
Category: Sweet
Serves: Serves 4
Prep time: 5 Minutes
Cook time: 15 Minutes
Total time: 20 Minutes

INGREDIENTS

  • Fine vermicelli – 1/2 cup ( 100 gms)
  • Sugar – 1/3 cup
  • Condensed milk – 2 tbsp
  • Ghee – 1 tsp
  • Boiled milk – 1.5 cups
  • Water – 2 cups
  • Cardamom – 2 nos
  • Saffron threads-few
  • Nuts – few ( Roast in a tsp of ghee)
METHOD

  • Take the vermicelli and break into pieces.Heat ghee in a kadai and roast the vermicelli for 2 minutes till golden.
  • After roasting the vermicelli,add water to it. Cover and cook in medium flame for 5 minutes.It cooks quickly.So keep an eye so that it doesn’t get burnt.
Vermicelli payasam recipe
  • Add sugar and mix well.Lastly add boiled milk,condensed milk and cardamom powder. Give a boil and switch off the flame.Add saffron threads at the end if needed.
Vermicelli payasam recipe
Vermicelli payasam recipe
  • Roast the nuts in ghee and add to the payasam.
  • Serve it warm or refrigerate and serve chill.Enjoy !

 

Enjoy a cup of payasam with your loved ones.It tastes yum !
Vermicelli payasam recipe

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16 thoughts on “Fine Vermicelli Payasam(Semiya Kheer)Recipe”

  4. meena

    Belated anniversary wishes Chitra.
    We get Pakistani vermicelli here I guess it is the same. I feel these cook too fast than our regular ones and gets mushy.So I fry them n keep it separate and add into boiling milk mixture towards end do a quick cooking.

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