Semiya Payasam | Vermicelli Kheer | How to make Semiya Payasam
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This recipe is made with brown roasted Vermicelli cooked with soaked sago rice in sugar syrup and boiled milk. This is not just a recipe.
For Indians this Payasam is rich with many associations and significances. Seviya Payasam is a popular and favouritedish specially made on festival days, in birthday parties, and also on days when a quick dessert needs to be whipped up! This is an easy- to -make recipe. But if the measures or the method of preparation goes awry, the Payasam can end up as a hard lumpy mass when it cools down. I shall show you how to make Payasam my way so that it will not become lumpy even when it is cold. Just go through the tips below and you will be able to make the Payasam without any problems and get it just right!
You may also like this recipe Paneer Payasam
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Tips
Vermicelli:
• Roast the vermicelli on a low flame till it turns into a light golden colour. Remember that if the vermicelli gets burnt even a little, it will taste bitter and give a charred taste. Roasted vermicelli is available in the market but I prefer not to use it. If you buy the roasted Vermicelli,fry it a little in ghee and take it down from the fire.
Sugar and Rock Sugar (Misri):
• Everone knows that sugar is traditionally used in Seviya Payasam. Try using Misri or Rock Sugar. You are sure to like it. Do use it sometimes if it is available.
Sago rice:
• Sago rice cooks to a soft consistency if it is soaked for at least a half hour.
Salt
• Adding a tiny pinch of salt to the Payasam when it is ready and the gas has been turned off, brings the flavors out. The sweetness is contained and the taste is enhanced.
Dry Fruits:
• You can add dry fruits to Payasam as per your liking. I have not added cashew nuts but have used almonds instead. You may add soaked Chironji too.
Milk:
• Payasam tastes good with thick buffalo milk. When you set the milk to boil, do add a little water so that the milk does not stick to the bottom.
Semiya Payasam | Vermicelli Kheer | How to make Semiya Payasam - Recipe Video
Semiya Payasam | Vermicelli Kheer | How to make Semiya Payasam
Prep Time 1 min- Soaking Time 30 mins
- Cook Time 20 mins
- Total Time 51 mins
Serves 8
Ingredients
- 2 tbsp Ghee
- 1 Cup Vermicelli (Seviya)
- 1/4 Cup Sago rice
- 1 litre Milk
- 3/4 Cup Sugar
- 1/4 Cup Rock Sugar (Misri)
- 2 tbsp Almond Slivers
- 2 tbsp Raisins (Kismis)
- 2 tbsp Dry Dates
- 2 tbsp Pista Slivers
- 1/2 tbsp Cardamom (Ilaichi) Powder
- 1 1/4 litre Water
Instructions
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Roast the Vermicelli in one tsp Ghee till golden brown. Remove from heat.
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Fry the Date slices, and Pista slivers. When they are half fried, put in the Raisins and Almond slivers, and fry. Put the fried dry fruits into the roasted Vermicelli.
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Mix ¼ cup water in one litre of thick buffalo milk. Bring the milk to two boils and take it down from the fire.
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. Boil the remaining one litre of water and add the pre-soaked Sago rice. Let it cook till the Sago turns transparent.
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When the Sago starts to change its colour, add sugar, jiggery, and cardamom powder and let it cook.
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When the sugar is well dissolved, add the roasted vermicelli and dry fruits. Cook for 2 minutes.
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When the Vermicelli gets soft after 2 minutes, put the flame off and add the boiled
milk. Add a tiny pinch of salt now. Payasam made in this way maintains its consistency and will not thicken or get lumpy.
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