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Monday, 2 January 2012

Vermicelli Pudding | Semiya Payasam

Wishing all of you a very happy and prosperous and yumtastic new year! :-D As far as I'm concerned, 2011 has been the best year, yet! :-) And I know that 2012 can only get better. With so much to look forward to this year, its only obvious that I start this new year with something sweet! :-) And after shortlisting about a 100 cakes/cookies, I decided to chuck all of them & make a simple Indian Sweet. Jai Hind! :-D

Semiya Payasam ~ Vermicelli Pudding
Vermicelli is traditionally a type of Italian Pasta that look like small, thin worms. Vermicelli is very popular in India & we make sweet and savory dishes with this ingredient. Semiya Paayasam is a traditional South Indian sweet that is prepared on special occasions. Mom makes either this or Sago Pudding or Rice pudding on all festivals. This time, I took the responsibility & if I can brag, I came out shining! :-D
The recipe is very simple. I googled it and found different ways of making this sweet. But I found my mom's method the easiest. And so, here it goes ---

RECIPE source- Momma
(Print this recipe)
Indian Vermicelli / Semiya - 1/4 cup
Milk- 1 cup
Sugar - 1/4 cup or as per taste
Cardamom power - 1/2 teaspoon
Cashew Nuts - 5-6
Raisins - optional
Ghee/ Clarified Butter - 2 tablespoons
Condensed Milk - 1 tablespoon (optional)

Method -
1) Heat 2 tablespoons of ghee & roast the cashews until they are light brown. Remove & keep aside. If using raisins, roast them separately & keep aside
2) In the same pan, roast the vermicelli for about 1-2 minutes until they turn light brown.
3) Bring the milk to boil & add the vermicelli & mix well
4) Stir frequently to avoid the semiya/vermicelli settling at the bottom or burning.
5) As the vermicelli cooks, you'll find the milk thickening. (takes around 10-20 minutes depending on your quantity)
6) When the consistency is thicker, add sugar & cardamom powder and let it cook for another 2 minutes. (don't let it thicken too much coz it anyways tends to thicken on cooling)
7) If you are using condensed milk, add that in now & mix. Condensed milk helps the payasam to thicken well and also gives the sweet a great taste. But it is not necessary.
8) Add cashews/raisins & mix well.

Serve warm or chilled :-)

How was it? This has to be one of the simplest and yummiest desserts ever! And I'm glad I started off 2012 with something sweet! :-)


  1. very nice kheer...good way 2 start d new year..hey whr do u stay in bombay??

  2. ohh..I stay in sewree...quite near u hv FB account?lemme know will send u msg ther

  3. yummy looking kherrr for a perfect begginning..

  4. Payasam is my girl's fav.Glad to c ur blogging spirits..Unlike me :) Happy new year 2012

  5. Delicious sounding - wonderful flavors - so glad you visited my blog and I'm so happy to follow you - all the best for 2012!
    mary x

  6. Hi Kavi,Wishing you and your family a very Happy New Year..

  7. Traditional and yummy dessert.. looks absolutely perfect !!
    Indian Cuisine

  8. Happy new year wishes to u and ur family..Super creamy pudding..

  9. tasty kheer
    happy new year

  10. Wish You & Your Family a Very Happy New Year!

    Payasam looks delicious! :P:P

  11. delicious kheer and happy new year .........

  12. Thnks for stoping by,.wish ya happy new yr 2012

  13. i love sevia kheer, this looks great :)

  14. kheer looks delicious. Happy new year

  15. Kheer looks great. Hats off to the picture by picture recipe.

    Ongoing Event: MurariAnniversary-Giveaway-2012

  16. That's amazing! I really liked your clicks! and this does seem to be a very simple way of making the pudding


Thanks for the feedback! :-)

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