Easy Semiya Payasam Recipe – Saffron Cardamom Vermicelli Kheer

Last Updated on 2 months by Neha Deshmukh

Easy Semiya Payasam Recipe – Saffron Cardamom Vermicelli Kheer

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Semiya Payasam. It’s a classic Indian dessert, also known as vermicelli kheer, and it’s unbelievably comforting. I first made this for my family during Diwali, and it was a huge hit! It’s surprisingly easy to make, and the fragrant aroma of saffron and cardamom will fill your kitchen with warmth. Let’s get started, shall we?

Why You’ll Love This Recipe

This Semiya Payasam is more than just a dessert; it’s a little hug in a bowl. It’s creamy, subtly sweet, and bursting with flavor. Plus, it comes together in under 20 minutes, making it perfect for when you want something special but don’t have hours to spend in the kitchen. It’s a guaranteed crowd-pleaser, and honestly, who doesn’t love a good kheer?

Ingredients

Here’s what you’ll need to make this delicious Semiya Payasam:

• 1 cup semiya (vermicelli) – about 180g
• ?? to ?? cup sugar – adjust to your sweetness preference (about 80-120g)
• ??> tsp cardamom powder – around ¼ – ½ tsp
• 1 pinch saffron strands (or kesari color)
• 1?? to 1?? cups water – about 240-300ml
• 2 tbsp ghee – about 30ml
• 10 cashews
• 10 raisins

Ingredient Notes

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

• Semiya Varieties: You can use either the thin or thicker vermicelli. The thin one cooks faster and gives a smoother texture, while the thicker one holds its shape a bit better. I usually prefer the thin variety for a really creamy payasam.
• Ghee Quality: Ghee is key to that rich, authentic flavor. Use good quality ghee for the best results. Homemade is wonderful if you have it!
• Saffron vs. Kesari Color: Saffron gives a beautiful color and aroma, but it can be expensive. Kesari color (food coloring) is a perfectly acceptable substitute if you’re on a budget. Just a tiny pinch goes a long way!
• Cardamom Freshness: Freshly ground cardamom powder is always best. The aroma is so much more vibrant. If you’re using store-bought, make sure it’s relatively recent.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, boil your water. You can do this in a pot on the stove or even in the microwave – whatever is easiest for you.
2. Next, heat the ghee in a pan over medium heat. Add the cashews and fry them until they turn golden brown and lovely. Then, toss in the raisins and fry until they plump up. Remove them from the pan and set aside. These will be our gorgeous garnish!
3. Now, add the semiya to the same pan and lightly roast it for a minute or two. This step is optional, especially if you’re using pre-roasted semiya, but it really enhances the flavor. Keep a close eye on it – you don’t want it to burn!
4. Pour the hot water into the pan with the semiya. Add the saffron strands (or kesari color) and cardamom powder. Stir well and cook on medium heat until the semiya is tender and has absorbed most of the water. This usually takes about 5-7 minutes.
5. Add the sugar and stir until it dissolves completely. Continue cooking until the mixture thickens and the moisture evaporates. You’ll know it’s ready when it reaches a creamy, kheer-like consistency.
6. Finally, garnish with the fried cashews and raisins. Serve warm and enjoy!

Expert Tips

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

• Don’t overcrowd the pan when frying the nuts. Fry them in batches if necessary to ensure they get evenly golden.
• Stir the payasam frequently to prevent it from sticking to the bottom of the pan.
• Adjust the amount of sugar to your liking. I prefer a mildly sweet payasam, but feel free to add more if you have a sweet tooth!

Variations

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

• Vegan Adaptation: Substitute the ghee with coconut oil or vegan butter.
• Sugar Level Adjustment: Use jaggery instead of sugar for a more rustic, earthy flavor.
• Regional Variations: My friend’s grandmother in Kerala adds a splash of coconut milk for extra richness. In Tamil Nadu, they sometimes add a pinch of nutmeg.
• Festival Adaptations: During Onam, we make a slightly thicker version with more nuts. For Pongal, it’s often served as part of a larger feast.

Serving Suggestions

Semiya Payasam is wonderful on its own, but it’s also lovely served with other Indian dishes. It pairs beautifully with poori, roti, or even just a simple bowl of rice. My family loves it as a dessert after a spicy meal – it’s the perfect way to cool down the palate.

Storage Instructions

Leftover Semiya Payasam can be stored in an airtight container in the refrigerator for up to 3 days. You might need to add a splash of milk when reheating to restore its creamy consistency.

FAQs

Let’s answer some common questions:

• What type of semiya is best for payasam? Both thin and thick vermicelli work, but I recommend thin for a smoother texture.
• Can I make this payasam ahead of time? Yes, you can! It actually tastes even better the next day after the flavors have had a chance to meld.
• How do I prevent the semiya from becoming mushy? Don’t overcook it! Keep a close eye on it and stop cooking when it’s tender but still has a slight bite.
• What can I substitute for ghee? Coconut oil or vegan butter are great alternatives.
• Can I add other nuts or dried fruits? Absolutely! Almonds, pistachios, and dates would all be delicious additions.

Enjoy making this delightful Semiya Payasam! I hope it brings as much joy to your table as it does to mine. Let me know how it turns out in the comments below!