Vermicelli payasam or Semiya Payasam or kheer, is a classic Indian pudding, a quick and easy dessert to make that is incredibly comforting and delicious. This humble dessert, made with roasted vermicelli simmered in milk and sweetened to perfection, is loved for its rich flavor and creamy texture and is a special treat for any celebration!
Jump to:
Why will you love this?
- Quick and easy to make: This vermicelli payasam recipe is very simple and perfect even for beginner cooks.
- Ready in minutes: It comes together quickly, making it an ideal dessert when you need something sweet in a hurry or for unexpected guests.
- Perfect for celebrations: Great for festivals, family gatherings, or potlucks, and this classic dessert is always a crowd favorite.
- Made with simple ingredients: You only need basic pantry staples like vermicelli, milk, sugar, and a few flavorings to make this delicious treat.
- Rich, creamy, and comforting: Every spoonful is warm, sweet, and satisfying-just like a traditional homemade dessert should be.
Ingredients for the Payasam
As mentioned, this payasam requires only a few ingredients like
- store-bought vermicelli. Vermicelli is made of semolina and is available in any Indian grocery store.
- milk 2% or whole milk - tastes best with whole milk
- sugar
- condensed milk(optional)
- cardamom powdered
- chopped nuts, cashews, and raisins fried in ghee
How to make Vermicelli Payasam?
Heat ghee in a pan and roast the cashews and raisins until golden brown. Keep this aside. Next, add vermicelli and roast it for about 3 to 4 minutes.
- Step 1: Fry the cashews and raisins in a little ghee.
- Step 2: Next, roast the vermicelli in ghee.
Bring half a cup of water to a boil and add the roasted vermicelli to it. Cook for about 10 minutes or until it is half done. Once cooked, add the milk and sugar and bring to a boil.
- Step 3: Cook the vermicelli in a little water.
- Step 4: Add the milk and let it come to a boil.
Keep boiling until it thickens or until you get the desired consistency.You can also substitute the sugar and milk with a can of condensed milk if you like. This will give a rich consistency and taste. I normally use milk and sugar, and a little condensed milk sometimes in the end.
- Step 5: Add sugar as desired. Keep cooking until well done.
- Step 6: Add a little condensed milk.
Garnish with cashews and raisins.
- Step 7: Add the fried nuts and raisins.
- Step 8: Transfer to a serving bowl and enjoy.
Useful Tips
- Roast the vermicelli well: Lightly roasting the vermicelli in ghee enhances the flavor and prevents it from becoming mushy while cooking.
You can also buy the roasted vermicelli if you want to avoid roasting it. Some folks do not roast it at all, and that has a different flavor. - Cook on low to medium heat: Use a heavy-bottom pan or cooker and simmer the payasam gently so the milk does not scorch at the bottom of the pan. Stir occasionally.
- Add sugar after the vermicelli is cooked: This helps the vermicelli soften properly and keeps the texture smooth and creamy.
- Adjust the consistency: Payasam thickens as it cools. If it becomes too thick, simply add a little warm milk and mix well before serving.
- Use fresh cardamom for the best flavor: Freshly crushed cardamom adds a wonderful aroma and enhances the taste of the dessert.
- Customize with nuts and raisins: Fried cashews and raisins in ghee add a delicious crunch and make the payasam even more festive.
- Adding a combination of milk and condensed milk is also a great way to get the rich taste of the paal payasam. If you are looking for easy condensed milk recipes, I would recommend the easy pineapple dessert no bake, and microwave dudh peda.
- The powdered cardamom gives a nice fragrance and taste as well.
- Cooking the vermicelli in water before adding milk is also a great tip, so you don't have to wait for it to cook when the milk is added.
- I used a brand called 'Bambino', which is good. Vermicelli can also be used to make noodles with vegetables.
If you love this payasam, you may also love some other payasams like Broken rice or matta rice payasam, Parippu pradhaman payasam, payasam made with palada pradhaman recipe, which tastes very delicious. If you like traditional sweets, do check out the appams made with Kerala Unniyappam recipe, or soft unniyappam recipe, and Neyyappam recipe, which are very popular.
Vermicelli Payasam
A delicious dessert made with milk and semolina and loved by kids and everyone
Print
Pin
Rate
Servings: 8 people
Calories: 334kcal
Equipment
- 1 Pan deep-bottomed
Ingredients
- ¾ cup vermicelli Bambino brand
- 6 cups milk whole or 2%
- 1 cup sugar
- 5-6 pods cardamom powdered
- 10 cashews chopped
- 10 raisins
- 2 tbsp ghee or clarified butter
- ½ can condensed milk (optional) use more if extra sweetness required
Instructions
- Heat ghee in a pan and roast the cashews and raisins until golden brown. Keep this aside.
- Next, add vermicelli and roast it for about 3 to 4 minutes.
- Bring half a cup of water to boil and add the roasted vermicelli to it. Cook for about 10 mins or until it is half done.
- Once cooked, add the milk and sugar and bring to a boil. Keep boiling until it thickens or until you get the desired consistency.
- You can also substitute the sugar and milk with a can of condensed milk if you like. This will give a rich consistency and taste. I normally use milk and sugar.
- Garnish with cashews and raisins.
Notes
- Roast the vermicelli well: Lightly roasting the vermicelli in ghee enhances the flavor and prevents it from becoming mushy while cooking.
You can also buy the roasted vermicelli if you want to avoid roasting it. Some folks do not roast it at all, and that has a different flavor. - Cook on low to medium heat: Use a heavy-bottom pan or cooker and simmer the payasam gently so the milk does not scorch at the bottom of the pan. Stir occasionally.
- Add sugar after the vermicelli is cooked: This helps the vermicelli soften properly and keeps the texture smooth and creamy.
- Adjust the consistency: Payasam thickens as it cools. If it becomes too thick, simply add a little warm milk and mix well before serving.
- Use fresh cardamom for the best flavor: Freshly crushed cardamom adds a wonderful aroma and enhances the taste of the dessert.
- Customize with nuts and raisins: Fried cashews and raisins in ghee add a delicious crunch and make the payasam even more festive.
- Adding a combination of milk and condensed milk is also a great way to get the rich taste of the paal payasam. If you are looking for easy condensed milk recipes, I would recommend the easy pineapple dessert no bake, and microwave dudh peda.
- The powdered cardamom gives a nice fragrance and taste as well.
- Cooking the vermicelli in water before adding milk is also a great tip, so you don't have to wait for it to cook when the milk is added.
- I used a brand called 'Bambino', which is good. Vermicelli can also be used to make noodles with vegetables.
Nutrition
Serving: 65g | Calories: 334kcal | Carbohydrates: 53g | Protein: 7g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 32mg | Sodium: 111mg | Potassium: 306mg | Fiber: 1g | Sugar: 34g | Vitamin A: 296IU | Vitamin C: 0.2mg | Calcium: 233mg | Iron: 0.4mg
Tried this recipe? Share it Today!Mention @FBInspiresN or Tag #InspiresN!
My family loved this delicious treat! So easy to make and tasted delicious!
Love how creamy this is with those little bites of vermicelli throughout. The hint of spice really makes it stand out.
I've never heard of this dessert before but I'm excited to try it! I have all the ingredients!
I had this dessert at a friend's house years ago. This recipe brought back good memories. Thank you for that!
This vermicelli payasam looks so comforting and nostalgic. I love how such simple pantry ingredients can turn into a creamy, fragrant dessert that feels perfect for celebrations or just a cozy evening treat. The delicate sweetness and hint of cardamom sound absolutely lovely.