Semiya Payasam

by Adeela Shamnas
Semiya Payasam
Semiya Payasam is a simple, yet delicious festive pudding made of vermicelli, Sugar milk, dry fruits and flavored with cardamom.Today I thought of posting an easy recipe which can be done by using Milk powder. No more stirring the milk for a long time. This traditional dessert recipe needs no introduction and you can add your own twist to this recipe as per your palate preference. This has always been a part of Indian culinary heritage, so much so that every Indian Thali has one or the other variant of Payasam. You can surprise your family memebers with this delicious desssert, which is easy to prepare and won’t consume much of your time. This can be prepared with any kind of vermicelli available in the market, either it is roasted or unroasted. It is one of the easiest kheer to prepare within few minutes even bachelors can prepare.Traditionally, it was usually prepared on special occasions and rituals like Diwali, Durga puja, birthdays, wedding buffets among others Today we will learn how to make semiya payasam , sweet vermicelli pudding using Milk powder following this easy recipe with step wise pictures.
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Semiya Payasam
Votes: 1
Rating: 4
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Rate this recipe!
Cuisine Kerala
Prep Time 20 minutes
Servings
people
Ingredients
Cuisine Kerala
Prep Time 20 minutes
Servings
people
Ingredients
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. Heat 1 tbsp ghee and Roast vermicelli for 3-4 minutes in medium flame or roast till the semiya become light brown in colour.
  2. Add 2 cup water,salt and crushed cardamom.bring it to boil for 10 minutes.
  3. In the mean time take milk powder in a bowl add 1 cup water and mix well
  4. Pour the milk powder mix into payasam and combine well
  5. Add sugar, condensed milk and mix well.Bring it to boil
  6. Heat ghee in a pan and Roast cashew nuts and raisins for few seconds and pour into the payasam.remove it from flame and serve.
Recipe Notes

You can explore this dish Sabudana And Semiya Payasam
You can also visit Palada Pradhaman

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