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Semiya Paysam

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Semiya Paysam Recipe, How To Make Semiya Paysam Recipe

Semiya payasam or kheer is a very common sweet dish prepared in every home and liked by the kids too. There are many varieties of payasam made using different ingredients like broken wheat, rice (basmati) sago, and pulses like green gram dhal etc.

Payasam is really a sweet South Indian recipe prepared in milk or coconut milk. The key ingredient utilized may be any of these - Rice, Wheat, Lentils, Vermicelli, Ada (flat parts made making use of rice) and many others. Payasam is distinctive flavored with nuts and raisins.

 

Vermicelli kheer or semiya payasam (dessert) is actually a traditional Indian delicacy prepared with roasted vermicelli, milk and nuts, prepared fo... Read More..

About Recipe

How to make semiya paysam

(14 ratings)
43 reviews so far
Prep time
10 mins
Cook time
25 mins
Total time
35 mins
semiya paysam
Author : Vahchef
Main Ingredient : Semiya/Vermicelli
Servings : 6 persons
Published date : September 04, 2017


Ingredients used in semiya paysam
• Vernicelli roasted - 100 grams.
• Dry fruits (cashew nuts, almonds, raisins pistachios) - 100 grams.
• Cardamon - 3 numbers.
• Ghee - 3 tablespoons.
• Milk - 1 litre.
• Sugar - 2 cups.
• Saffron color - 1 pinch.
Method:
  • Add Desi ghee/ Clarified butter in the hot pan, and add the nuts and saute them till slightly colored. (
  • If using roasted vermicelli Add milk, when the nuts are slightly roasted, add sugar, Stir.
  • Add saffron Color, when it's hot add vermicelli and boil the vermicelli until it is cooked.
  • When you see the milk is boiled and the vermicelli is soft. Switch off the heat immediately.





Cooking with images





Articles


Payasam is really a sweet South Indian recipe prepared in milk or coconut milk. The key ingredient utilized may be any of these - Rice, Wheat, Lentils, Vermicelli, Ada (flat parts made making use of rice) and many others. Payasam is distinctive flavored with nuts and raisins.

 

Vermicelli kheer or semiya payasam (dessert) is actually a traditional Indian delicacy prepared with roasted vermicelli, milk and nuts, prepared for all special events. It's also prepared and provided to gods as prasad. Payasam is also referred to as Kheer in Hindi. Payasam or Kheer was started about 2000 years back in Lord Jagannath Temple, Puri, Orissa. It was once prepared while in all of the temple celebrations and special events. The most frequent dessert prepared in most of the home and loved by the children also.

 

The south Indian type, Payasam is an essential part from the conventional South Indian delicacies. It’s also occasionally prepared with coconut milk in place of milk. Payasam is generally the very last item offered in the conventional South Indian meal, as sweet.  Numerous types of payasams are made employing various materials such as broken wheat, rice, sago, and pulses and so forth.

 

Kheer or payasam is really a traditional scrumptious joy for the whole milk products lover, the kheer is an easy to make food and tastes the ideal when it is served warm or chilled. This dessert should be made with accuracy and reliability, timing and patience as if you don't set things right, the regularity of the sweet would disproportion and also the flavor can be quite apparent.

 

Semiya Payasam is an easy, but yummy and festive dessert made from vermicelli and distinctive flavored with cardamom and/or saffron. Commonly a staple on occasions like Tamil new year and Onam in which a meal is cooked, and this payasam is offered as sweet. It is an additional quick and easy recipe which has remarkably fantastic outcomes. This recipe makes use of vermicelli (semiya) as being the key element. Vermicelli in India is made of semolina and is recognized as seviyan in Hindi so that as semiya in Tamil. Semiya payasam is also referred to as kheer in North India.

 

No south Indian meal is done without having a sweet finishing of Payasam. I really like it. Semiya Payasam or vermicelli kheer is delicious and creamy and it has a textural bite through the vermicelli. Its distinctive flavored with cardamom and ghee. This really is the most popular delicacy made on all celebration days in Tamilnadu. Cardamom provides an extremely pleasant fragrance to your Semiya Payasam. Cardamom is the world’s third-most costly spice right after saffron and vanilla.

 

The entire process of preparing the Semiya payasam is extremely simple and doesn't acquire enough time to prepare. Semiya is easily available in the market, you may either purchase the roasted semiya or non-roasted one however its normally easier to purchase the roasted semiya. Semiya is a tiny thin noodle like form. First you need to heat ghee in the heavy bottomed pan. Fry cashews, raisins, almonds and pistachios inside the ghee to the golden color. Fry them till raisins turn out to be fluffy. Include milk and sugar and boil, mix from time to time so the milk does not get burnt in the bottom. Include vermicelli and let cooking properly. It will require roughly 15 minutes. Boil for a few additional time before the payasam is little thickened. Add some cardamom powder. Mix for 1 min. Take out from heat. You may also put saffron color to provide a superb look.



 

Comments & Reviews

 

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Recent comments

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plumsfor2000 Posted on Fri Nov 09 2007

For more rich consistency Condensed Milk can also be added but remember to reduce the quantity of Sugar you put in it. Thanks

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alpha rover Posted on Fri Dec 07 2007

Its pronounced vermi - chelli ch chel-li like cello ( pronounced chello )

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syamasundaradasa Posted on Tue Apr 29 2008

Isn't a payasam much thicker? Like a south indian thick khir?

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rajesh nair Posted on Fri Oct 03 2008

thanks

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plodoctor Posted on Sun Dec 28 2008

thnx buddy... i was waiting 4 this one long...

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Satheeshkumar Sadasivan Posted on Fri Feb 06 2009

thin payasam

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Vaishna Sakthivel Posted on Tue Apr 28 2009

Can somebody pls teach me payasam adding sabu dana???

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Hemanth Dendukuri Posted on Sun Aug 23 2009

Dear vahchef, Kindly Add paysam in search tag. I had to search for 30 minutes for this recipe.

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Leela Prasad Pamidimukkala Posted on Sat Oct 17 2009

Thank you very very much.....we made the dish using the directions given....it came out really good!!!! For those who don't have butter, or can't afford ghee...lol...you can use margarine as well. Just watch out that it doesn't boil and

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J Joseph Posted on Tue Jan 19 2010

payasam is best eaten cold :)

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Jasmine S Posted on Sun Mar 07 2010

yummmy i love payasam. thank u chef

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rah bid Posted on Fri Jul 02 2010

In Bangladesh we call it shemai/shawoy (in Sylhet). we make it exactly the same way as you make. but sometimes we also make it with water rather than milk.

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