Easy Vermicelli Payasam Recipe – Indian Semiya Kheer with Saffron & Nuts

Last Updated on 4 months by Neha Deshmukh

Easy Vermicelli Payasam Recipe – Indian Semiya Kheer with Saffron & Nuts

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a comforting, sweet, and utterly delicious Vermicelli Payasam (also known as Semiya Kheer). This isn’t just a dessert; it’s a hug in a bowl, and it always reminds me of festive celebrations back home. It’s surprisingly easy to make, and I promise, you’ll be hooked after the first bite!

Why You’ll Love This Recipe

This Vermicelli Payasam is perfect for so many reasons. It’s quick – ready in under 20 minutes! – and doesn’t require complicated techniques. The delicate sweetness, the fragrant cardamom, and the crunchy nuts… it’s a symphony of flavors and textures. Plus, it’s a guaranteed crowd-pleaser, whether you’re serving it to family, friends, or guests. Honestly, it’s my go-to dessert when I want to impress without spending hours in the kitchen.

Ingredients

Here’s what you’ll need to create this magic:

• ½ cup fine vermicelli (about 80g)
• ⅓ cup sugar (about 67g)
• 2 tbsp condensed milk (about 30ml)
• 1 tsp ghee (about 5ml)
• 1.5 cups boiled milk (about 360ml)
• 2 cups water (about 480ml)
• 2 cardamom pods
• A few saffron threads
• A few roasted nuts (almonds, cashews, pistachios – about 2 tbsp)

Ingredient Notes

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

• Fine Vermicelli: You want the really thin vermicelli for this recipe – the kind used for savory dishes too. It cooks quickly and gives the payasam a lovely texture. If you can only find slightly thicker vermicelli, just adjust the cooking time slightly.
• Ghee Quality: Ghee is key to that authentic Indian flavor. Use a good quality ghee – the aroma makes all the difference. Homemade is best, if you can!
• Regional Variations in Milk: Traditionally, this payasam is made with full-fat milk. Some regions prefer cow’s milk for its sweetness, while others swear by buffalo milk for its richness. Feel free to experiment! I usually use cow’s milk.
• Saffron Grade: Saffron threads can vary in quality. A little goes a long way, but good quality saffron will give you a beautiful color and a more pronounced flavor. Don’t skip it if you can help it!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, break the fine vermicelli into small pieces. This helps it cook evenly and creates a nice texture.
2. Heat the ghee in a kadai (or a deep pan) over medium heat. Add the vermicelli and roast for about 2 minutes, stirring constantly, until it turns golden brown. Keep a close eye on it – it burns easily!
3. Now, add the water to the roasted vermicelli. Cover the kadai and cook on medium flame for about 5 minutes. Stir occasionally to prevent sticking. You’ll notice the vermicelli absorbing the water.
4. Once the water is mostly absorbed, add the sugar and stir until it’s completely dissolved.
5. Time for the good stuff! Pour in the boiled milk and condensed milk. Add the cardamom pods (you can lightly crush them first to release more flavor). Bring the mixture to a gentle boil, stirring continuously.
6. If you’re using saffron, add those beautiful threads now for enhanced flavor and color.
7. In a separate small pan, roast your favorite nuts in a teaspoon of ghee until golden brown. I love using a mix of almonds, cashews, and pistachios. Add these to the payasam.
8. Let the payasam simmer for another 2-3 minutes, stirring occasionally, until it reaches your desired consistency.

Expert Tips

• Preventing Sticking: The biggest challenge with payasam is preventing the vermicelli from sticking to the bottom of the kadai. Stir frequently, especially during the initial cooking stages.
• Consistency is Key: Adjust the amount of milk to achieve your preferred consistency. If you like it thicker, use less milk. For a thinner payasam, add a little more.
• Don’t Overcook: Overcooking the vermicelli will make it mushy. Keep a close eye on it and cook until it’s just tender.

Variations

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

• Vegan Adaptation: Easily make this vegan by using plant-based milk (almond, soy, or oat milk work well) and plant-based ghee.
• Gluten-Free Confirmation: This recipe is naturally gluten-free, as vermicelli is typically made from rice flour. Just double-check the packaging to be sure!
• Spice Level: If you love a stronger cardamom flavor, add an extra pod or a pinch of cardamom powder.
• Festival Adaptations: My family always makes this for Diwali and Onam. For Diwali, we add a touch of rose water. For Onam, we serve it as part of the traditional Sadhya feast.

Serving Suggestions

This payasam is delicious served warm or chilled. I personally love it slightly warm, with a sprinkle of extra nuts on top. It’s perfect as a dessert after a spicy Indian meal, or as a sweet treat any time of day.

Storage Instructions

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

FAQs

Let’s answer some common questions:

• Is this payasam best served hot or cold? Both! It’s delicious either way. It really depends on your preference.
• What is the best type of vermicelli to use for payasam? Fine vermicelli is best. It cooks quickly and gives the payasam a lovely texture.
• Can I make this payasam ahead of time? Yes, you can! It actually tastes even better the next day after the flavors have melded.
• How can I prevent the vermicelli from sticking to the bottom of the kadai? Stir frequently, especially during the initial cooking stages.
• What can I substitute for condensed milk in this recipe? You can use sugar, but you’ll need to adjust the amount to taste. Start with ¼ cup and add more as needed. You might also miss the creamy texture that condensed milk provides.

Enjoy making this delightful Vermicelli 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!