Semiya Payasam

By South Indian Vegetarian Cuisine- Roli Books  |  21st Mar 2016  |  
4.3 from 2 reviews Rate It!
  • Photo of Semiya Payasam by South Indian Vegetarian Cuisine- Roli Books at BetterButter
  • Prep Time

    5

    mins
  • Cook Time

    30

    mins
  • Serves

    4

    People

157

2

About Semiya Payasam Recipe

A delectable dessert made with vermicelli cooked in sweetened milk.

Semiya Payasam is a delicious dish which is liked by the people of every age group. Semiya Payasam by South Indian Vegetarian Cuisine- Roli Books is a step by step process by which you can learn how to make Semiya Payasam at your home. It is an easy recipe which is best to understand for the beginners. Semiya Payasam is a dish which comes from Tamil Nadu cuisine and is very much popular throughout the worldwide This recipe is perfect to serve 4 people. You can find this dish at almost every restaurant and you can also prepare this at your home. It is an easy recipe which doesn't take so much time. This amazing and mouthwatering Semiya Payasam takes 5 minute for the preparation and 30 minute for cooking. The aroma of this Semiya Payasam make you more hungry and you couldn't stop yourself from having this. When you want to prepare something very tasty and delicious for any party or special occasion then Semiya Payasam will be the best option for you. The flavor of Semiya Payasam is unforgettable and you will enjoy each and every bite of this. Try this Semiya Payasam at your weekends and impress your family and friends.

Semiya Payasam

Ingredients to make Semiya Payasam

  • Vermicelli (sev) ½ cup
  • ghee 4 tsp / 20 gm
  • Milk 5 cups / 1 lt
  • sugar to taste or ¾ cup / 112 gm
  • Green cardamom (choti elaichi), crushed 3
  • cashew nuts (Kaju) 10

How to make Semiya Payasam

  1. Heat 2 tsp ghee in a pan; stir-fry the vermicelli till it turns slightly brown.
  2. Boil the vermicelli in the milk till it is cooked.
  3. Add the sugar and boil for 3 more minutes, stirring constantly. Mix in the crushed green cardamom.
  4. Heat the remaining ghee; fry the cashew nut till golden. Remove and add to the milk mixture.

My Tip:

You can dissolve a pinch of saffron in a spoon of cold milk and add it to the payasam before removing the pan from the heat.

Reviews for Semiya Payasam (2)

Roli Books4 years ago

@Neolina We deeply apologize for the error. Thank you for your feedback, please note that the same has been rectified.
Reply

Neolina Dcosta4 years ago

dear sir/madam, you have mentioned 3/4 cup salt instead of saying 3/4 cup sugar. Think of how the dish would have tasted. So pl. be careful as a beginner who is learning to cook, would not have any idea of the amount of the ingredient used.
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