Kerala Semiya Payasam Recipe – Vermicelli Kheer – Kerala Payasam Recipes

Kerala semiya payasam recipe

In Kerala, People make varieties of payasam recipes for Onam sadya menu. My neighbor told they make nearly 3-4 different types of payasam with jaggery and sugar. Semiya payasam@vermicelli kheer is one of the most popular and easy Kerala payasam recipe. Some people make it by adding condensed milk (Milkmaid) whereas I prepare in Nadan style with reduced milk following a chef’s recipe from Vanitha magazine. 

I modified the recipe and prepared in pressure cooker without adding condensed milk to make it quickly. Even though the ingredients of  Kerala semiya payasam is very similar to Tamil nadu semiya payasam, its preparation is slightly different from ours. It comes out very rich, tasty and creamy. Do try it for special occasions in your family. I am sure everybody will love it. Lets see how to make Kerala style semiya payasam with step by step photos !

Check out my Kerala Onam sadya feast in this link

Kerala vermicelli payasam recipe

Semiya Payasam – Vermicelli Payasam ( Kerala style)

Semiya Payasam - Vermicelli Payasam ( Kerala style) How to make Kerala Special semiya payasam using pressure cooker

Cuisine: Kerala
Category: Sweet
Serves: Serves 2-3
Prep time: 5 Minutes
Cook time: 20 Minutes
Total time: 25 Minutes

INGREDIENTS

1 cup – 250ml

  • Semiya/ Vermicelli – 1/4 cup
  • Full fat Milk – 2 cups
  • Water – 1/2 cup
  • Sugar – 1/4 cup
  • Ghee – 1 tbsp
  • Cardamom powder -1/8 tsp
  • Roasted cashew nuts & Raisins/dry grapes – 2 tbsp
HOW TO MAKE KERALA STYLE SEMIYA PAYASAM – METHOD

  • In a pressure cooker base, take the milk + water.Allow it to boil in medium flame till it reduces to 1.5 cups ( almost 1/2). Keep an eye on it to prevent from spilling. Milk becomes slightly thick.
    In the mean time, heat a kadai with ghee. Roast cashews till golden and remove in a plate leaving the ghee in the pan. Roast raisins( dry grapes) till it turns plumpy. Remove in a plate. In the remaining ghee, add the semiya/vermicelli and roast for few minutes till it turns golden in color.
    Kerala semiya payasam
  • Add the roasted vermicelli to the boiling milk and pressure cook in very low flame for 1 whistle. Remove after the pressure is released by itself. Open the cooker and stir well. Vermicelli would have cooked well in milk. But it should not be mushy. Now add sugar, cardamom powder and boil till sugar melts. Remove and serve warm or chilled by refrigerating the payasam.
    Kerala semiya payasam
    Kerala semiya payasam

Enjoy !


Note
  • Adjust the quantity of sugar based on your taste.
  • Use thick milk for best taste. You can even use 3 cups of milk, reduce it to half of its quantity before cooking the semiya.
Creamy, delicious Kerala special Vermicelli Payasam is ready to relish !!
Kerala semiya payasam

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