Looking for an easy Vermicelli Payasam or Semiya Payasam recipe? Try this easy step-by-step semiya payasam recipe.
- Heat a little ghee in a pan over medium flame
- Add the vermicelli and stir-fry until light golden brown
- Pour the milk and mix well
- Reduce flame and simmer until the vermicelli is cooked and soft
- Add sugar and stir until sugar has fully dissolved
- Add pinch of salt 2tbsp milkmaid (optional)
- When the payasam starts to thicken, switch off the flame
- Fry the cashew nuts with the remaining ghee
- Stir gently and remove.
- Serve warm or at room temperature
- 1/2 cup Rajah roasted cut vermicelli
- 2 tbsp ghee
- 1 tbsp crushed cashew
- 500 ml milk
- 2 tbsp milkmaid(optional)
- 3 tbsp sugar
- Pinch of salt
Preparation of semiya payasam
Heat ghee in a pan on medium heat. Once hot, add the chopped nuts and vermicelli to the pan. Cook for about 3 minutes until the nuts and vermicelli are fragrant (like the roses in your garden) and turn golden brown.
Next, add the milk to the pan and stir. Increase heat to medium-high and let the milk come to a boil. Stir often in between so that vermicelli doesn’t stick to the bottom of the pan.
Once the milk comes to a boil, add salt, sugar, and milkmaid. The addition of a milkmaid is optional, but personally, I would recommend you add it. Sweetness can be adjusted with sugar.
Lower the heat and let it simmer for around 8 minutes. After 8 minutes, the milk will reduce and thicken slightly. At this point, turn off the heat. It’ll thicken more as it cools.
and Voila, you have yourself a fragrant, tasty, and inexplicably fabulous Semiya Payasam