Kerala Semiya Payasam- Vermicelli in sweetened milk

Kerala’s very own dessert: Semiya payasam or Vermicelli cooked in sweetened milk…

Semiya or vermicelli payasam is the most popular dessert in Kerala and it’s a must have for Sadya. Though, there are a several variations of payasam evolved over the years, traditional semiya payasam still holds a special place in every Keralities heart. Back in the day, payasam was served for almost every special occasion and we all gobbled up with so much enthusiasm.

Here is an easy to make Semiya Payasam recipe, can be whipped up effortlessly.

Kerala Semiya Payasam- Vermicelli in sweetened milk
 
Cook time
Total time
 
Ingredients
  • Vermicelli- ½ cup (I used the thick broken vermicelli)
  • Milk- 3½ cups
  • Sweetened condensed milk- ¾ of the 14 oz can (or according to your needs)
  • Cardamom powder- ¼ tsp
  • Saffron strands- 2 pinches soaked in 1 tbsp milk
  • Ghee- 2 tbsp + 2 tbsp
  • Cashew nuts- 15
  • Raisins- 2 tbsp
Instructions
  1. Roast the vermicelli in 2 tbsp ghee until golden, keep aside.
  2. Place a saucepan over medium heat, add milk and roasted vermicelli, let the vermicelli cook in milk until they turn soft.
  3. Add the condensed milk and keep stirring for a minute.
  4. Add the cardamom powder and saffron soaked in milk.
  5. Combine everything, let milk come to a slight boil.
  6. Remove the pan from the flame and cover with its lid.
  7. Heat another small pan, add 2 tbsp ghee, roast cashew nuts and raisins.
  8. Add the roasted cashew nuts and raisins over the payasam.
  9. Serve the payasam in dessert bowls and enjoy. This can be served warm or can be chilled in the refrigerator.
Notes
Leftover payasam can be chilled, tastes really delicious the next day.
Adjust the sweetness of the payasam by adding more or less of the condensed milk.

 

Thas is the author of Cooking with Thas, a popular food blog with recipes from Indian, American and Fusion Cuisines. She has been blogging since 2009 and been featured in several magazines. Read more...

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