Semiya Payasam is a South Indian kheer made with vermicelli (semiya), whole milk, sweetener and cardamoms. Semiya is a Telugu, Tamil & Malayalam word for ‘Vermicelli’ and Payasam is the translation for kheer. It is one of those easiest dessert that gets done under 20 minutes. So you can make this any time to fulfil your sweet cravings and don’t really need an occasion.
During Onam, and especially for the onam sadya, we make different types of payasams to serve at the end of the meal. Semiya Payasam is one of the easiest payasams that you can make if you are running short of time. Fried semiya is readily available in stores and that makes the process of making this payasam even more simpler.
If you are wanting to make a jaggery based payasam or a pradhaman for this Onam along with this Semiya Payasam, then you can check out the Cherupayar Parippu Payasam or the Nendra Pazham Pradhaman. And for other Onam recipes I have already shared, please check this.
Semiya PayasamCourse: DessertCuisine: IndianDifficulty: Easy
Semiya Payasam is one of the easiest payasams that you can make for your onam sadya if you are running short of time
Ghee – 2-3 tbsp
Cashews – a few
Raisins – a few
Semiya/ Thick Vermicelli – 1/2 cup
Milk – 2 cups
Sugar – 3-4 tbsp (adjust as per taste)
Cardamom Powder – 1/4 tsp
- Heat ghee in a kadai and fry the cashews till a light golden-brown color. Add raisins to this and fry till they start to plump.
- Remove from heat and add some more ghee in the kadai. Add the semiya into this and fry till it’s a light golden-brown color.
- Add the milk to this, and let it come to a boil.
- Cook the semiya in the milk till soft and fully cooked. Let the milk thicken a little.
- Add the sugar to this and cook till the sugar is fully dissolved. Add cardamom powder and mix well.
- Remove from heat. The payasam will thicken further as it cools down. Garnish with the fried cashews and raisins and serve.