Dessert

Semiya Payasam | Vermicelli Payasam » Masterchefpriya’s Dessert Recipes

Semiya payasam is a creamy, candy vermicelli pudding from South Indian delicacies. This cardamom scented vermicelli payasam comes collectively in 20 minutes and might be made by learners too. Being really easy, you may make it any day while you fancy one thing candy, or for any festive or non-secular event. I share each stove-top and Prompt pot technique for making this scrumptious semiya payasam recipe.

semiya payasam recipe

What’s Semiya Payasam

In South Indian languages, semiya means vermicelli, and payasam is a sweetened pudding made with both milk or coconut milk.

In English, this interprets as vermicelli pudding – which is made by simmering roasted/fried vermicelli in milk and completed off with sugar and ghee-fried nuts, dry fruits.

Making semiya payasam recipe doesn’t take a lot of time and your entire dish comes collectively in about 20 to 25 minutes.

Sort of Vermicelli

Within the Indian markets, one finds totally different sorts of vermicelli made with varied cereal flours. Typically, semiya payasam recipe is made with wheat flour or rice flour vermicelli.

Nevertheless, you may make the payasam with all-purpose flour (maida) or ragi (finger millet), or Rava (sooji or cream wheat) vermicelli.

For well-being causes, I want to make use of semiya made out of entire wheat flour, rice flour, or ragi flour.

Is Kheer and Payasam similar?

Kheer and Payasam are identical as each is candy puddings made out of milk. In North India, it is named Kheer, and in South India, known as Payasam.

The North Indian kheer recipes are made with milk. The South Indian payasam recipes are made with milk or coconut milk.

There’s a distinction within the preparation of each kheer and payasam. In South India, nuts are fried in ghee or coconut oil and added to the payasam. In North India, the nuts are added straight to exploit and never fried in ghee.

The North Indian variation of Semiya Payasam is Vermicelli Kheer. The tactic of creating vermicelli kheer is totally different although. Nevertheless, each of these recipes styles well and are popularly made throughout Indian festivals.

Step-by-Step Information

The way to make Semiya Payasam

Frying dry fruits

1. In a heavy pan or Kadai, add 2 tablespoons of ghee first. Let it soften. As soon as it melts, then add 12 to fifteen cashews.

TIP: Do use a heavy pan or Kadai (Indian wok) in order that the nuts, vermicelli get cooked evenly and don’t burn or flip black.

cashews adding to ghee

 

 

 

 

 

 

 

 

 

 

 

2. On a low warmth fry the cashews in ghee till they grow to be golden.frying cashews in ghee

 

 

 

 

 

 

 

 

 

 

 

3.Take away the golden fried cashews with a slotted spoon after which add 1 tablespoon raisins to the new ghee.

raisins added to ghee

 

4. Fry the raisins on low warmth. The raisins will quickly begin to swell up. Stir typically whereas frying.
frying raisins in ghee
5. As soon as the raisins swell, then take away them with a slotted spoon.
raisins swelling and becoming plump in ghee
6. Set the raisins apart with the fried cashews.
fried golden cashews and raisins set aside in a steel plate for semiya payasam

Roasting Semiya

7. Earlier than you start roasting semiya, you will have to interrupt them along with your fingers in case you are utilizing longer semiya. This makes it simpler so that you can stir them when roasting.

In the identical Kadai add 1 cup damaged semiya (seviyan or vermicelli).

TIP: The semiya might be made out of entire wheat flour (atta) or rice flour or all-purpose flour (maida) or Rava (sooji or cream wheat). In this recipe, I’ve used semiya which is made out of entire wheat flour. When you have pre-roasted semiya, then I’d recommend roasting it frivolously.semiya strands added to ghee

 

 

 

 

 

 

 

 

 

 

 

8. Combine properly. Hold the warmth to a low and start to roast the semiya stirring typically.semiya strands mixed

 

 

 

 

 

 

 

 

 

 

 

9. Roast till the semiya turns into golden. Stir typically whereas roasting semiya for even browning and in order that they don’t burn. These get cooked quickly, so don’t go away unattended.semiya strands roasted golden

 

 

 

 

 

 

 

 

 

 

 

Making Semiya Payasam

10. As soon as the strands grow to be golden add 3.5 cups of entire milk. Milk might be chilled, sizzling, or at room temperature. For a skinny payasam, you’ll be able to add 4 cups of milk.

Do observe that on cooling the payasam thickens. So add milk based on the consistency you like.milk added

 

 

 

 

 

 

 

 

 

 

 

11. Combine very properly.milk mixed in pan with semiya

12. Hold the warmth to a low or medium-low and simmer till the vermicelli strands soften. Do stir at intervals in order that the milk or semiya doesn’t stick or get burnt on the backside of the Kadai or pan.
milk simmering, frothing and boiling

13. Simmer till the semiya is softened. Do scrape the perimeters of the Kadai the place milk solids can be collected and add them to the payasam.cooked and softened vermicelli strands

 

 

 

 

 

 

 

 

 

 

 

14. When the semiya has softened add 4 tablespoons sugar or add based on the sweetness desired. 4 tablespoons of sugar works completely for us. In order for you a sweeter payasam, add extra sugar.

sugar being added to semiya payasam with a steel measuring spoon

 

 

 

 

 

 

 

 

 

 

 

15. Sprinkle ½ teaspoon cardamom powder.

ground cardamom powder on top of semiya payasam

 

 

 

 

 

 

 

 

 

 

 

16. Combine very properly and simmer semiya payasam on low to medium-low warmth for an extra 2 to three minutes. The sugar ought to dissolve.

Style takes a look at and add extra sugar in case you like. Be aware of the consistency you like because the payasam will thicken because it cools.cardamom powder mixed evenly with vermicelli payasam

 

 

 

 

 

 

 

 

 

 

 

17. Change off the warmth after which add the fried cashews and raisins. You possibly can even hold just a few raisins and cashews for garnishing payasam.fried cashews and raisins on top of the vermicelli pudding

 

 

 

 

 

 

 

 

 

 

 

18. Serve semiya payasam sizzling or heat.

Serving Strategies

Semiya payasam might be served sizzling, heat, or chilled. In terms of room temperature, then you’ll be able to refrigerate and serve later as a relaxing candy pudding in case you want that.

On cooling and refrigerating the payasam will thicken. So hold it to a slight flowing consistency if you wish to serve it chilly in order that it doesn’t thicken an excessive amount. If in any respect it thickens an excessive amount, then merely add a little bit of milk to skinny the consistency whereas serving.

Storage

If there any leftovers, then refrigerate for 3 to 4 days in a coated container. I’d not advocate freezing because the style and texture change and turns into manner off.

After refrigeration, you’ll be able to reheat the payasam on low warmth if you wish to eat it sizzling or heat. Add some milk or water if the consistency has thickened an excessive amount.

Expert Tips

Ingredient Notes & Variations

  • Milk: For a wealthy creamy payasam, I recommend making it with entire milk. In case you are in search of low-fat choices, then think about making it with low-fat milk or toned milk.
  • Nuts: Historically semiya payasam recipe has cashews and raisins. In fact, you’ll be able to add your selection of nuts and dry fruits.
  • Vermicelli: As I’ve talked about above, make this payasam with any kind of vermicelli – entire wheat, rice, all-purpose flour, semolina, varied millets, or ragi (finger millet).
  • Flavorings: Cardamom powder is the popular selection of spice in payasam. You can too add just a few saffron strands.
  • Sweeteners: Payasam is made each with sugar and jaggery. Sugar might be added much less or extra as per your necessities.
  • Jaggery: For making with jaggery, first cook dinner the payasam. Set it apart for 4 to five minutes after which solely add the jaggery. Use 4 to five tablespoons of chopped jaggery or jaggery powder. Including jaggery to sizzling boiling milk will curdle it. In case you are utilizing coconut sugar or palm jaggery (palm sugar), then comply with the identical technique as that of including jaggery. If jaggery has impurities, then simmer it on low warmth for 3 to 4 minutes in 2 tablespoons water. Filter and add this jaggery resolution to payasam.
  • Vegan variation: Almond milk and coconut milk work completely. However, the cooking technique is totally different. Fry the cashews, raisins in coconut oil or impartial oil. Roast the vermicelli in identical oil. Add water simply sufficient to cook dinner the vermicelli. When the vermicelli softens, add 2.5 to three cups of coconut milk or almond milk and uncooked sugar. Flippantly heat or warmth the payasam. Don’t boil. End with cardamom powder and the fried cashews and raisins.

Cooking notes

  • Cooking payasam: Sluggish simmering is the important thing to make payasam. Keep in mind to sluggish cook dinner the payasam in order that you don’t find yourself with burnt patches of milk or thick gloppy payasam.
  • Scaling: Simply make a giant batch of the payasam for particular non-secular or pageant events to feed a crowd.
  • Serving to the deities: If serving to the deities, then add a pinch of edible camphor when the semiya payasam is cooked.
  • Consistency: For a thicker semiya payasam add much less milk and for a skinny payasam add extra milk. If the payasam turns too thick after cooling, merely add some milk to lighten it.

Prompt Pot Technique

Any payasam might be made within the Prompt Pot. Comply with the steps listed below to make this vermicelli payasam in your IP. Use the identical proportions of components as talked about within the stove-top recipe.

  1. Frying nuts: Press the sauté button of your IP. Once you see the “sizzling” show on the display, add ghee. Let it soften. Add the cashews and stirring typically fry them till golden. Take away and put aside. Tip within the raisins and fry them till they swell. Take away and put aside.
  2. Roasting vermicelli: Add the vermicelli. Stirring continuously roast them till golden. If the warmth turns into an excessive amount, then press the sauté button to get the “much less” choice.
  3. Stress cooking: Add milk and sugar. Shut the lid and place the stress valve to seal the place. Press the porridge button and set the time to 7 minutes on excessive stress. When the cooking is completed (after you hear the Prompt pot beep), give a fast stress launch after 10 minutes.
  4. Ending touches: Open the lid fastidiously. Add the cardamom powder and the fried cashews and raisins. Combine and stir. If the consistency is skinny to your liking, then utilizing the sauté operate, simmer for a few minutes.

Extra Indian Festive Sweets!

Semiya payasam is a creamy, candy vermicelli pudding from South Indian delicacies. This cardamom scented vermicelli payasam recipe comes collectively in 20 minutes and might be made by learners too.


Frying dry fruits (stove-top technique)

  • In a heavy Kadai, add the ghee. Let it soften.
  • When the ghee melts, add cashews. On a low warmth fry the cashews till they grow to be golden.
  • Take away the golden fried cashews with a slotted spoon after which the raisins.
  • Fry the raisins on low warmth. The raisins will quickly begin to swell up. Stir typically whereas frying.
  • As soon as the raisins swell, then take away them with a slotted spoon.
  • Set the raisins apart with the fried cashews.

Roasting semiya (stove-top technique)

  • In the identical Kadai add the damaged semiya (seviyan or vermicelli).
  • Combine properly. Hold the flame to a low and start to roast the semiya stirring typically.
  • Roast till the semiya turns golden. Stir typically whereas roasting semiya for even browning.

Making semiya payasam (stove-top technique)

  • When the semiya has turned golden, add 3.5 cups of milk. Milk might be chilled, heat, sizzling, or at room temperature. For a skinny payasam, add 4 cups of milk. Do observe that on cooling the payasam thickens. So add milk accordingly.
  • Combine very properly.
  • Hold the warmth to a low or medium-low and simmer till the semiya softens. Do stir at intervals in order that the milk or semiya doesn’t stick or get burnt on the backside of the pan or Kadai.
  • Simmer till the vermicelli strands are softened.
  • Then add sugar. You possibly can add much less or extra sugar based on your required sweetness.
  • Sprinkle the cardamom powder.
  • Combine very properly and simmer on a low flame to medium-low flame for two to three minutes extra. The sugar ought to dissolve.
  • Change off the warmth after which add the fried cashews and raisins. You possibly can even hold just a few of the fried raisins and cashews as a garnish.
  • Serve semiya payasam sizzling or heat.

    Prompt pot technique

    • Press the sauté button of your IP. Once you see the “sizzling” show on the display, add ghee. Let it soften.
    • Add the cashews and stirring typically fry them till golden. Take away and put aside.
    • Tip within the raisins and fry them till they swell. Take away and put aside.
    • Add the vermicelli. Stirring continuously roast them till golden. If the warmth turns into an excessive amount, then press the sauté button to get the “much less” choice.
    • Add milk and sugar. Give stir.
    • Shut the lid and place the stress valve to seal the place. Press the porridge button and set the time to 7 minutes on excessive stress.
    • When the cooking is completed (after you hear the Prompt pot beep), give a fast stress launch after 10 minutes.
    • Open the lid fastidiously. Add the cardamom powder and the fried cashews and raisins. Combine and stir.
    • If the consistency is skinny to your liking, then utilizing the sauté operate, simmer for a few minutes till the consistency thickens a bit.

    Serving options

    • Semiya payasam might be served sizzling, heat, or chilled. In terms of room temperature, then you’ll be able to refrigerate and serve later in case you want that.
    • On cooling and refrigerating payasam will thicken. So hold it to a slight flowing consistency while you need to serve it chilly in order that it doesn’t thicken an excessive amount. If in any respect the payasam has thickened an excessive amount, then merely add a little bit of milk to skinny the consistency.

    Storage

    • If there any leftovers, then refrigerate for 3 to 4 days in a coated container. I’d not advocate freezing because the style and texture change and turns into manner off.
    • After refrigeration, you’ll be able to reheat the payasam on low warmth if you wish to eat it sizzling or heat. Add some milk or water if the consistency has thickened an excessive amount.

    Ingredient Notes & Variations

    • Milk: For a wealthy creamy payasam, make it with entire milk. In case you are in search of low-fat choices, then make it with low-fat milk or toned milk.
    • Nuts: Add your selection of nuts and dry fruits.
    • Vermicelli: You can also make this payasam with any kind of vermicelli – entire wheat, rice, all-purpose flour, semolina, varied millets, or ragi (finger millet).
    • Flavorings: Cardamom powder is the popular selection of spice in payasam. You can too add just a few saffron strands.
    • Sweeteners: Payasam is made each with sugar and jaggery. Sugar might be added much less or extra as per your necessities.
    • Jaggery: For making it with jaggery, first cook dinner the payasam. Set it apart for 4 to five minutes after which solely add the jaggery. Use 4 to five tablespoons of chopped jaggery or jaggery powder. Including jaggery to sizzling boiling milk will curdle it. In case you are utilizing coconut sugar or palm jaggery (palm sugar), then comply with the identical technique as that of including jaggery. If jaggery has impurities, then simmer it on low warmth for 3 to 4 minutes in some 2 tablespoons of water. Filter and add this jaggery resolution to payasam.
    • Vegan variation: Almond milk and coconut milk work completely. However, the cooking technique is totally different. Fry the cashews, raisins in coconut oil or impartial oil. Roast the vermicelli in identical oil. Add water simply sufficient to cook dinner the vermicelli. When the vermicelli softens, add 2.5 to three cups of coconut milk or almond milk and uncooked sugar. Flippantly heat or warmth the payasam. Don’t boil. End with cardamom powder and the fried cashews and raisins.

    Cooking notes

    • Cooking payasam: Sluggish simmering is the important thing to make payasam. Keep in mind to sluggish cook dinner in order that you don’t find yourself with burnt patches of milk or a thick gloppy texture.
    • Scaling: Simply make a giant batch of the payasam for particular non-secular or pageant events to feed a crowd.
    • Serving to the deities: If serving to the deities, then add a pinch of edible camphor when the semiya payasam is cooked.
    • Consistency: For a thicker semiya payasam add much less milk and for a skinny payasam add extra milk. If the payasam turns too thick after cooling, merely add some milk to lighten it.

    Diet Info

    Semiya Payasam Recipe

    Quantity Per Serving

    Energy 473 Energy from Fats 126

    % Every day Worth*

    Fats 14g22%

    Saturated Fats 7g44%

    Polyunsaturated Fats 1g

    Monounsaturated Fats 1g

    Ldl cholesterol 34mg11%

    Sodium 196mg9%

    Potassium 385mg11%

    Carbohydrates 77g26%

    Fiber 1g4%

    Sugar 27g30%

    Protein 10g20%

    Vitamin A 349IU7%

    Vitamin B1 (Thiamine) 1mg67%

    Vitamin B2 (Riboflavin) 1mg59%

    Vitamin B3 (Niacin) 1mg5%

    Vitamin B6 1mg50%

    Vitamin B12 1µg17%

    Vitamin C 1mg1%

    Vitamin D 3µg20%

    Vitamin E 1mg7%

    Vitamin Okay 2µg2%

    Calcium 255mg26%

    Vitamin B9 (Folate) 13µg3%

    Iron 1mg6%

    Magnesium 44mg11%

    Phosphorus 301mg30%

    Zinc 1mg7%

    * % every day Values are based mostly on a 2000 calorie weight loss plan.

    Take a look at our extra candy recipes Rosogulla

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