Vermicelli Payasam Recipe – Easy Indian Semiya Kheer with Dry Fruits

Last Updated on 4 months by Neha Deshmukh

Vermicelli Payasam Recipe – Easy Indian Semiya Kheer with Dry Fruits

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Vermicelli Payasam, also known as Semiya Kheer. It’s a classic Indian dessert, and honestly, it’s one of the first things I learned to make when I started exploring my grandma’s recipes. It’s comforting, subtly sweet, and perfect for celebrations or just a cozy night in. This version is super easy, and I’ll share all my little tricks to make it just right.

Why You’ll Love This Recipe

This Vermicelli Payasam is more than just a dessert; it’s a hug in a bowl! It’s incredibly simple to make, needing just a handful of ingredients. The delicate sweetness, the lovely aroma of cardamom, and the satisfying crunch of dry fruits… what’s not to love? Plus, it’s a fantastic way to use up any leftover vermicelli you might have. It’s a guaranteed crowd-pleaser, and I always get requests for the recipe!

Ingredients

Here’s what you’ll need to whip up this delicious payasam:

• 1 cup vermicelli (semiya)
• 4 cups milk (full fat recommended)
• 1/2 cup sugar (adjust to your sweetness preference)
• 2 tablespoons ghee (clarified butter)
• 1/4 cup mixed dry fruits (cashews, raisins – and whatever you love!)
• 3-4 cardamom pods, crushed

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Vermicelli: I prefer using the thin, broken vermicelli for payasam. It cooks faster and gives a lovely, soft texture. You can find it easily in any Indian grocery store. (Around 100-150g)
• Ghee: Good quality ghee is key! It adds a beautiful richness and flavour. Homemade is best, but a good store-bought brand works perfectly too.
• Dry Fruits: Feel free to get creative with your dry fruits! Almonds, pistachios, even a few chopped dates would be lovely. My family loves adding a sprinkle of chopped pistachios for colour and flavour.
• Milk: Full-fat milk gives the richest, creamiest payasam. But you can use lower-fat milk if you prefer.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the ghee in a heavy-bottomed pan over medium heat. Add the vermicelli and roast it until it turns golden brown. This step is important – it gives the payasam a lovely nutty flavour. Keep stirring constantly to prevent burning! Once golden, set the roasted vermicelli aside.
2. In the same pan, pour in the milk and bring it to a boil. Once boiling, add the roasted vermicelli.
3. Now, reduce the heat to low and simmer for about 10-12 minutes, stirring occasionally. This allows the vermicelli to soften and absorb the milk.
4. Next, add the sugar and crushed cardamom. Stir well until the sugar dissolves completely.
5. While the payasam is simmering, in a separate small pan, fry the dry fruits in a little ghee until they are lightly golden and fragrant.
6. Finally, add the fried dry fruits to the payasam and mix well. Simmer for another 2-3 minutes.

That’s it! Your Vermicelli Payasam is ready.

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t skip roasting the vermicelli! It really does make a difference in the flavour.
• Stir frequently to prevent the vermicelli from sticking to the bottom of the pan.
• Adjust the sugar to your liking. Start with 1/2 cup and add more if needed.
• Crushing the cardamom pods releases their flavour beautifully. You can use a mortar and pestle or simply crush them with the flat side of a knife.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based milk (almond, soy, or coconut milk work well) and vegan ghee. It’s just as delicious!
• Sugar-Free Option: Substitute the sugar with a sugar-free sweetener like stevia or erythritol.
• Spice Level: If you love a bit more spice, add a pinch of nutmeg or a tiny bit of saffron.
• Festival Adaptations: During Diwali, I like to add a few strands of saffron for a richer colour and flavour. For Onam, a touch of coconut milk complements the payasam beautifully. During Ramadan, it’s a lovely way to break the fast.

Serving Suggestions

Vermicelli Payasam is delicious served warm or chilled. I personally love it chilled, especially on a hot summer day. A sprinkle of chopped nuts on top adds a nice touch. It’s perfect on its own, or you can serve it alongside other Indian sweets.

Storage Instructions

Leftover payasam can be stored in an airtight container in the refrigerator for up to 3 days. It might thicken as it cools, so you can add a splash of milk when reheating.

FAQs

Let’s answer some common questions:

• What type of vermicelli is best for payasam? Thin, broken vermicelli works best. It cooks quickly and gives a nice texture.
• Can I make this payasam ahead of time? Yes, you can! It actually tastes even better the next day.
• How do I prevent the vermicelli from becoming mushy? Don’t overcook it! Simmer it gently until it’s soft but still has a slight bite.
• What is the best way to crush cardamom pods? Use a mortar and pestle or the flat side of a knife.
• Can I use different types of nuts and dry fruits? Absolutely! Feel free to experiment with your favourites.

Enjoy making this delightful Vermicelli Payasam! I hope it brings a little sweetness to your day. Let me know how it turns out in the comments below!