Semiya Payasam a.k.a Vermicelli Payasam or Kheer is an easy payasam to make. In India and other states of the Indian Subcontinent, vermicelli is known by various local names such as, seviyan in Hindi, Urdu and Punjabi, vaLavaT/ shevaya in Marathi shemai in Bengali, sev in Gujarati, shavige in Kannada, sevalu or semiya in Telugu, and semiya in Tamil and Malayalam. The noodles are used in a number of dishes including a variation of kheer, a sweet dessert similar to rice pudding.
The Sanskrit name is क्षीर kṣīra/ पायसम् “paayasam”. In Hindi, खीर khīr; Punjabi, کھیر/ਖੀਰ; Odia, ଖିରି khiri; Sindhi, کھیر; Urdu, کھیر; and Nepali: खिर. It is also known as payasam (Tamil: பாயாசம், Telugu: పాయసం, Malayalam: പായസം), payasa (Kannada: ಪಾಯಸ), payesh (Bengali: পায়েস, Sylheti: পায়েস), payox (Assamese: পায়স), or Paays (पायस) in Konkani. The word payasam is derived from payasa, meaning “milk”.
Central Asian Kesme and Persian reshteh also resembles vermicelli. Fālūde or faloodeh is a Persian frozen dessert made with thin vermicelli noodles frozen with corn starch, rose water, lime juice, and often ground pistachios.
As said, Semiya payasam recipe (vermicelli payasam ) is one of the easiest payasam recipe that can be prepared even by bachelors in just 20 minutes. Whether it is a festive occasion or a regular day, you can just prepare this easy Indian sweet dish to make your day special. This is my favourite ever.
- Vermicelli 3/4 Cup
- Milk 1 Liter (Full Fat)
- Sugar 3/4 Cup (Powdered)
- Water 1/4 Cup
- Cardamom 4 Nos. (Crushed)
- Cashew nut 10 Nos.
- Raisins 10 Nos.
- Ghee 2 Teaspoon
- Butter (Unsalted) 1 Tablespoon
- Salt a Pinch
- Heat up your favorite pan with 1 teaspoon of Ghee and roast the vermicelli till it become golden brown slightly; Move to a bowl and Keep it aside
- Add the remaining Ghee; roast cashew and raisins till lite brown in color; Keep it aside
- Take a wide open kadai and pour the Milk with water; Heat up and bring to boil
- Once it boils, reduce the heat (Low Flame) and add roasted vermicelli; keep stirring at regular intervals (To Avoid Lumps forming)
- Once Semiya cooked, add Sugar, Crushed Cardamom and pinch of salt; Stir until all Sugar is dissolved
- Add 1 tablespoon of butter and Cook for couple of minutes or till getting the desired consistency
- Turn the heat off, Add the fried Cashews and Raisins and mix well
- Serve Hot!!! (Or Chilled)