Semiya Paysam | How to make Semiya Paysam

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By Anjali Suresh
Created on 13th May 2016
  • Semiya Paysam, How to make Semiya Paysam
Semiya Paysamby Anjali Suresh
  • Semiya Paysam | How to make Semiya Paysam (16 likes)

  • 1 review
    Rate It!
  • By Anjali Suresh
    Created on 13th May 2016

About Semiya Paysam

A delicious sweet preparation (kheer) from Kerala.

Semiya Paysam is an authentic dish which is perfect to serve on all occasions. The Semiya Paysam is delicious and has an amazing aroma. Semiya Paysam by Anjali Suresh will help you to prepare the perfect Semiya Paysam in your kitchen at home. Semiya Paysam needs 10 minutes for the preparation and 20 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Semiya Paysam. This makes it easy to learn how to make the delicious Semiya Paysam. In case you have any questions on how to make the Semiya Paysam you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Anjali Suresh. Semiya Paysam will surely satisfy the taste buds of your guests and you will get compliments from your guests.

  • Prep Time10mins
  • Cook Time20mins
  • Serves2People
Semiya Paysam

Ingredients to make Semiya Paysam

  • Milk - 1/2 litre
  • Bambino Vermicelli (sevai/semiya) - 1/2 cup
  • Ghee - 2 to 3 tsp
  • Sugar - 15 tsp (adjust to taste)
  • Cashew nuts - 7
  • Cardamom powder - from 2 pods

How to make Semiya Paysam

  1. In a kadai take little ghee, fry the cashews till golden brown and keep aside.
  2. In the same kadai put little more ghee if required. Fry the vermicelli till brown colour on low flame and constant stirring.
  3. In the meantime boil the milk and let it simmer on a low flame then put the fried vermicelli in the milk slowly. Stir continuously to avoid the formation of lumps.
  4. Let the vermicelli cook for a few minutes on low flame.
  5. Add the sugar mix well and let it simmer till thick.
  6. Turn off the gas and garnish with cardamom powder and fried cashews.
  7. If the kheer/ payasam gets too thick adjust by adding a little more milk before serving. Serve chilled.

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Sukaran Jauraa year ago
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