Go Back
–+ servings

Semiya Payasam Recipe | Vermicelli Kheer | Paal Payasam

Semiya payasam is a popular South Indian sweet which is also known as vermicelli kheer, seviyan kheer. Payasam is made with vermicelli, sugar, milk, ghee, dried fruits and nuts. For a healthy alternative, semiya payasam can be made with jaggery and coconut milk.  Making the perfect wedding style payasam needs few tips and tricks. I have shared recipe for semiya payasam using Instant pot, Stove top with step by step pictures and video. 
4 from 5 votes
Print Pin
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 6 servings
Calories: 429kcal

Ingredients

Semiya Payasam

  • ½ cup Vermicelli
  • 3 tbsp Sago | Sabudana (javarisi)
  • 2 cups Water
  • 1 litre Milk
  • ½ cup Sugar
  • ¼ cup Sweetened Condensed Milk (milkmaid)
  • 3 tbsp Ghee
  • 4 tbsp Cashews
  • 4 tbsp Kishmish (golden raisins)
  • ½ tsp Cardamom powder

Semiya Payasam with Jaggery

  • 1 cup Semiya | Vermicelli
  • 2 tbsp Sago
  • 2 cups Coconut Milk (second extract)
  • 1 cup Coconut Milk (first extract)
  • 1 cup Jaggery
  • 2 tbsp Ghee
  • 2 tbsp Cashews
  • 2 tbsp Sultanas
  • 3 tbsp Coconut chopped into small pieces
  • 1 tsp Cardamom Powder
  • 2 cups Water

Instructions

How to Make Semiya Payasam

  • Heat ghee in a frying pan. Add in cashews and fry till light golden. Once cashews get golden, add in kishmish (golden raisins) and fry for few seconds. Now both cashews and raisins is golden brown. Remove them to a bowl and set aside.
  • Now in the same ghee, add in vermicelli and sago. I used roasted vermicelli, so roasted only for couple of minutes. If you are using un roasted then roast till golden brown in colour. Remove this and set aside.
  • Meanwhile bring 1 litre milk to a full boil. The milk has to stay hot when you add it to the payasam.
  • In another pot, take 2 cups water and ½ cup milk. Bring it to a full boil. Once milk and water starts to boil. Add in roasted vermicelli and sago mixture in. Mix it really well and continue cooking till sago and vermicelli gets cooked. Keep stirring in between to prevent semiya sticking to the bottom of the pan.
  • After 15 to 20 minutes of cooking on a low flame. Semiya and sago is completely cooked. Sago will look translucent in colour and semiya will be soft if you press them with your fingers.
  • Now add in sugar to taste. The amount of sugar totally depends to your taste. You can add more or less as per taste. Mix sugar into the cooked semiya. Once sugar is mixed into the semiya it will start to melt and gets thick. I like to cook sugar with semiya for at least 2 minutes.
  • Now pour in your hot milk into the semiya sugar mixture. You have to use hot milk at this stage. If you add cold milk or room temperature milk into the hot semiya and sugar mixture, it may curdle. Once milk is added, mix well and cook together for 3 to 5 minutes.
  • Now pour in milkmaid or sweetened condensed milk. this adds richness and gives you restaurant and wedding style taste to your payasam. if you want to skip, you can.
  • Now for flavourings add in ground cardamom powder. You can use a pinch of saffron at this point too. Add in fried cashews and raisins and mix.
  • Semiya payasam is ready to serve. Payasam tends to get thicker as it cools, you can adjust the consistency with some hot milk.

Semiya Payasam with Jaggery

  • Make jaggery syrup. Take jaggery and 1 cup of water in a sauce pan and melt it. Once it is melted, strain it through a sieve. Set aside till use.
  • Now heat 1 tbsp of ghee. Fry cashews and raisins till golden. Remove them to a plate and set aside. In the same ghee fry the coconut pieces till golden. Once it reaches golden. Set aside. 
  • Heat 1 tsp of ghee in a pan. Add in semiya and sago. roast this for 3 minutes till golden brown. Meanwhile boil 3 cups of water. Once it reaches boil. Pour this water in the semiya mixture and mix well. Cook for 10 to 15 minutes till semiya and sago is cooked completely.
  • Semiya and sago will be cooked in 15 minutes. vermicelli should be cooked, sago should look transparent. Add more boiling water if needed.
  • Now add in jaggery water and mix well. I like to cook the jaggery with the semiya for at least 6 to 10 minutes. This step caramelise the jaggery and make this payasam more tasty and rich.
  • Now Pour in thin coconut milk. This is the second extract of coconut milk. You can boil this with jaggery. Once coconut milk is mixed bring everything to a boil.
  • Finally Add in cardamom powder and switch off the flame. Now turn off the heat and add in thick coconut milk and mix well. You should never boil the payasam once first extract of coconut milk is added. Else it may curdle. Finally add in fried cashews and raisins and fried coconut.
  • Mix well and serve.

Video

Notes

  • Roast semiya really well in ghee till golden for flavour. 
  • Even though I use roasted variety, I roast it again for 2 minutes to increase taste.
  • Taste and adjust more sugar if needed.
  • A pinch of saffron can be used.
  • If your payasam gets too thick once cooled, add more hot milk and adjust the consistency.

Nutrition

Serving: 1serving | Calories: 429kcal | Carbohydrates: 62g | Protein: 9g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 44mg | Sodium: 130mg | Potassium: 432mg | Fiber: 1g | Sugar: 38g | Vitamin A: 313IU | Vitamin C: 1mg | Calcium: 262mg | Iron: 1mg
Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
Join us on FacebookFollow us on Facebook
Share on Facebook