Recipe for Semiya Payasam

Semiya Payasam, also known as Vermicelli Kheer, is a traditional Indian dessert loved for its creamy texture, subtle sweetness, and delicate flavors. Often prepared during festivals, family gatherings, and special occasions, this dish carries a nostalgic charm. Its roots can be traced to South Indian households, where no celebration feels complete without a bowl of warm or chilled semiya payasam. The beauty of this dish lies in its simplicity—it requires only a handful of ingredients but delivers a rich taste.Ingredients NeededTo prepare semiya payasam, you will need:● 1 cup roasted vermicelli (semiya)
● 1 liter full-fat milk
● ½ cup sugar (adjust as per taste)
● 3 tablespoons ghee

● 8–10 cashews
● 10–12 raisins
● 5–6 cardamom pods (crushed or powdered)
● A pinch of saffron strands (optional)
● 2 tablespoons chopped almonds and pistachios for garnish
Step-by-Step PreparationStep 1: Roasting Vermicelli Begin by heating a tablespoon of ghee in a pan. Add vermicelli and roast until it turns golden brown. Roasting is an important step, as it enhances the flavor and prevents the vermicelli from sticking together while cooking.Step 2: Frying Nuts and Raisins In another small pan, heat the remaining ghee. Add cashews and fry until golden. Add raisins, which will plump up in seconds. Set them aside for garnishing.Step 3: Boiling the Milk Bring the milk to a boil in a heavy-bottomed pan. Simmer on low flame for about 8–10 minutes, allowing it to thicken slightly. This step gives the payasam a creamy texture.Step 4: Cooking Vermicelli in Milk Add roasted vermicelli to the simmering milk. Stir occasionally and cook until the vermicelli becomes soft. This usually takes around 8–10 minutes.Step 5: Adding Sweetness and Flavor Add sugar and stir well until it dissolves completely. Add cardamom powder and saffron strands (if using). The fragrance of cardamom beautifully complements the dish.Step 6: Final Touch Switch off the flame and add the fried cashews and raisins. Garnish with chopped almonds and pistachios.Serving SuggestionsSemiya payasam can be served hot, warm, or chilled depending on preference. During festivals like Onam, Vishu, or Diwali, it is often enjoyed warm, freshly made, as part of the feast. Chilled semiya payasam, however, is equally delightful on hot summer days.Tips for Perfect Payasam● Always use full-fat milk for a creamier consistency.
● Roasting the vermicelli well is key to preventing clumping.
● Adjust sugar according to your liking, as some prefer mildly sweet payasam.
● To elevate richness, condensed milk can be added instead of part of the sugar.
Semiya Payasam is more than just a dessert—it’s a bowl of tradition, comfort, and celebration. Its versatility and ease make it a favorite for cooks and food lovers alike.