Semiya Payasam (Seviyan Kheer, Vermicelli Kheer)
Semiya Payasam is a cherished dessert that graces many festive occasions and celebrations. This classic Indian sweet treat, Seviyan Kheer or Vermicelli Kheer, delights with its rich flavors and creamy texture. It is prepared during festivals, special occasions, and celebrations.
❤️ You’ll Love This Semiya Payasam Recipe
It’s a dish that brings families and communities together to share joy and create lasting memories. It is quick and easy to make. Whether you’re savoring it on a special day or craving a comforting sweet treat, Semiya Payasam promises to bring a smile to your face.
Texture: Semiya Payasam is known for its rich, creamy consistency. The vermicelli softens during cooking and absorbs the flavors of the milk, creating a rich texture. More crunch from the nuts add an extra layer of texture.
Ease of Preparation: Semiya Payasam is relatively simple to make, which makes it accessible for home cooks to prepare and enjoy. Its simplicity adds to its charm and can be made quickly for unexpected guests or last-minute celebrations.
Served warm or cold: Semiya Payasam can be served both warm and cold, allowing versatility. Some prefer it warm during colder months, while others find it refreshing when chilled in warmer weather.
Customization: there are numerous ways to customize the flavor. You can add different nuts, raisins, fruits, and even rosewater to enhance the dish’s taste, aroma, and visual appeal.
🧾 Ingredient Notes For Seviyan Kheer
- Vermicelli (Thick): When shopping for vermicelli, you can find several types based on their texture and thickness. For Semiya Payasam, I prefer using thick vermicelli. It is the same we use for semiya upma. The thinner variety also known as nylon vermicelli works best for sheer khurma.
- Milk: I use Full-fat whole milk to create a creamy and rich base.
- Saffron and Green Cardamom Seeds Powder: Introduce a touch of luxury with saffron adding a color and delicate flavor to the dish. At the same time, Green Cardamom Seeds Powder adds warmth and aroma to the dish. You can crush green cardamom seeds in a mortar and pestle until finely ground.
- Ghee: Ghee not only enhances the taste but also contributes to the overall richness of the dessert.
- Cashew Nuts, Almonds, and Raisins: The nuts add a delightful crunch and nutty flavor, whereas raisins add a natural sweetness and chewy texture.
- Sugar: Sugar adds sweetness to your dish.
👩🍳 How To Make Semiya Payasam? (Pics)
1, 2) Begin by bringing the milk to a gentle simmer in a pot. Do stir in between to make sure that milk is not sticking to the bottom of the pan.
3, 4) On a separate stove, heat ghee in a pan on medium heat. Add chopped cashews and almonds and roast until they get a golden hue. Once done, drain any excess ghee and transfer the roasted nuts to a bowl.
5) Now the milk is getting hot, set aside about 2 tablespoons of hot milk in a small bowl. Add saffron strands to this milk and allow it to sit so the saffron releases its beautiful color and aromatic flavor.
6, 7) Back to another stove, in the remaining ghee, roast the thick vermicelli until it turns a lovely golden brown. Keep stirring constantly to get even color.
8, 9) Pour the simmering hot milk into the roasted vermicelli. Allow this mixture to cook for 10-13 minutes or until vermicelli is fully cooked.
10, 11) Add sugar and continue simmering the mixture for 5-7 minutes or until the seviyan kheer thickens to the perfect Kheer-like consistency.
12, 13, 14, 15) Add the roasted cashews, almonds, and raisins. Also, add the saffron milk and aromatic green cardamom seeds powder. Mix and enjoy!
💭 Expert Tips To Make Vermicelli Kheer
- Use thick vermicelli specifically meant for vermicelli kheer, as it provides a satisfying bite and absorbs the flavors well. Thinner varieties are better suited for dishes like sheer khurma.
- When infusing saffron, ensure the milk is hot enough to release the saffron’s color and aroma.
- Allow the vermicelli to cook in the simmering milk until it becomes soft and fully cooked.
- Adding sugar may initially thin out the mixture, but don’t worry. Continue simmering to achieve the desired Kheer-like thickness.
- Check the right consistency, the payasam should coat the back of a spoon. It will continue to thicken slightly as it cools, so don’t overcook it.
- Garnish with a few strands of saffron, a sprinkle of chopped nuts, or even a few edible rose petals.
🥣 Storage Instructions
- Refrigerate the Semiya Payasam for 3 days by transferring it to an airtight container. Note that kheer thickens further in the refrigerator.
- When reheating the stored seviyan kheer, gently warm it on the stovetop or microwave. You can also add a splash of milk to achieve the desired thickness.
🍽 Serving Ideas For Semiya Payasam
- Classic: Serve the Semiya Payasam in traditional dessert bowls for a classic presentation. Garnish it with a sprinkle of chopped nuts like almonds and cashews for a satisfying crunch.
- Chilled: For a refreshing twist, chill the Semiya Payasam in the refrigerator before serving. The chilled version is especially delightful during hot weather or as a sweet finale to a rich meal.
- Layered Parfait: Create an elegant layered dessert by alternating Semiya Payasam layers with whipped cream and nuts. Top it with saffron strands and chopped nuts for an indulgent treat.
- Fruits: Add fresh fruits like mango chunks or strawberries to elevate the flavors.
Check Out More Kheer, Payasam Recipes
Did you try this semiya payasam recipe (vermicelli kheer)? I’d love to hear about it! Leave a review in the comment section below.
Semiya Payasam Recipe (Seviyan Kheer, Vermicelli Kheer)
US measuring cups are used (1 cup = 240 ml)
Ingredients
- 1 liter Milk, ~ 4 ¼ cups Full-fat whole milk
- 5-7 strands Saffron
- 2 tablespoon Ghee (clarified butter)
- 10 Cashew nuts, chopped
- 10 Almonds, Chopped
- 1 tablespoon Raisins
- ¾ cup Vermicelli (Thick), Seviyan or Sevai
- ½ cup Sugar
- ½ teaspoon Green cardamom seeds powder
Instructions
- Begin by bringing the milk to a gentle simmer in a pot. Do stir in between to make sure that milk is not sticking to the bottom of the pan.
- On a separate stove, heat ghee in a pan on medium heat. Add chopped cashews and almonds and roast until they get a golden hue. Once done, drain any excess ghee and transfer the roasted nuts to a bowl.
- Now the milk is getting hot, set aside about 2 tablespoons of hot milk in a small bowl. Add saffron strands to this milk and allow it to sit so the saffron releases its beautiful color and aromatic flavor.
- Back to another stove, in the remaining ghee, roast the thick vermicelli until it turns a lovely golden brown. Keep stirring constantly to get even color.
- Pour the simmering hot milk into the roasted vermicelli. Allow this mixture to cook for 10-13 minutes or until vermicelli is fully cooked.
- Add sugar and continue simmering the mixture for 5-7 minutes or until the seviyan kheer thickens to the perfect Kheer-like consistency.
- Add the roasted cashews, almonds, and raisins. Also, add the saffron milk and aromatic green cardamom seeds powder. Mix and enjoy!
Notes
- Use thick vermicelli specifically meant for vermicelli kheer, as it provides a satisfying bite and absorbs the flavors well. Thinner varieties are better suited for dishes like sheer khurma.
- When infusing saffron, ensure the milk is hot enough to release the saffron’s color and aroma.
- Check the right consistency, the payasam should coat the back of a spoon. It will continue to thicken slightly as it cools, so don’t overcook it.
