Semia or Vermicelli payasam is the all-time favourite of my son. This is a basic recipe of the payasam. You can make lots of changes to suit your needs. I have used only milk in this payasam. If you want you can add condensed milk to get a rich and creamy payasam with awesome taste. During any festival days, people of south India make payasam and vadas. Semia payasam is one such payasam we make. You can serve this payasam either hot or cold. It tastes best when it is cold.
Semia or Vermicelli Payasam
- Semia or Vermicelli - 1 cup
- Sugar - ¾ cup
- Boiled milk - 2 ½ cups
- Ghee - 2 tsp.
- Cardamom powder - ¼ tsp.
- Cashew nuts - broken into fours 2 tsp.
- Raisins or dry grapes - 1 tsp.
- Heat ghee in a nonstick pan and fry cashew nuts and raisins to golden brown and keep aside.
- In the same pan, dry roast vermicelli until slightly golden brown.
- Now add boiled milk in the pan.
- Let the milk boil until the vermicelli turns soft.
- Now add sugar and keep in low flame for 2 minutes until milk becomes thick.
- You can also cook the vermicelli seperately in boiling water (after roasting) and then add it in this step with milk.
- Mix well nicely and cook in low flame for another 3-5mins.
- Now add fried cashews and raisins, cardamom powder and switch off the stove.
- You can serve the payasam hot or cold according your taste.
- Cooking the semia in milk gives a rich taste.
- You can also use some condensed milk in making the payasam. If you are using condensed milk, reduce the sugar level as condensed milk already has sugar in it.
- If the payasam becomes thicker after it cools down, you can add some more milk to make it to the required consistency.