How To Make Semiya Payasam In English

by

How To Make Semiya Payasam

Semiya Payasam Recipe with stovetop, instant pot instructions & videos. Semiya payasam is a South Indian sweet made with vermicelli, milk, ghee, sugar/ jaggery, raisins and nuts. It is one of those easiest dessert that gets done under 20 minutes. So you don’t really need an occasion to make this to satisfy your sweet tooth. Seviyan kheer, vermicelli kheer, and vermicelli payasam are all names for this dessert with cardamom flavor that can be found all over India.

HISTORY OF SEMIYA PAYASAM

Semiya payasam, a popular vermicelli-based dessert in India, has a rich history rooted in ancient Indian culinary traditions. It is believed that the dish, which is a variation of the larger category known as “payasam” and includes kheer and other milk-based desserts, originated in South India and gained popularity over time. The following is a more in-depth look at its history: Early History: Indian literature from antiquity: Payasam and its variants, such as kheer, are mentioned for the first time in ancient Indian literature, including Buddhist-Jain canonical literature. Roots in South India: Many people are of the opinion that payasam, including semiya payasam, originated in South India. Relevance to Christianity: Payasam, particularly kheer, was a common dish in temples and was frequently offered to devotees as prasadam. Adaptations and Evolution: Variations by region: The recipe for payasam, including semiya payasam, has evolved and adapted across different regions of India, resulting in a wide variety of flavors and preparations.
Influence of the “White Revolution”:
The “White Revolution” in the 1970s, which increased milk availability, is believed to have further popularised milk-based desserts like payasam.
Vermicelli’s Function: Vermicelli, known as “seviyan” or “semiya” in different regions, is a key ingredient in semiya payasam and is thought to have been introduced to India through various routes, potentially from China.
Article from the Deccan Herald: The history of seviyan kheer and how it became popular in India are the subject of an article published in the Deccan Herald in the year 2023. Modern Popularity:
Special Occasions: Semiya payasam remains a popular dessert, particularly during festivals and celebrations, where it is often served as a sweet treat.
Dessert with many uses: Like other kinds of payasam, semiya payasam is a dessert that can be made to suit a variety of tastes and preferences. Cultural Significance:
The dish’s historical roots and cultural significance make it a beloved part of Indian cuisine.

 

INGREDIENTS OF SEMIYA PAYASAM

Semiya Payasam, or Vermicelli Kheer, typically requires vermicelli (semiya), milk, sugar, ghee (clarified butter), and some optional ingredients like cashews, raisins, cardamom powder, and/or saffron. 

Semiya Payasam Recipe

Here’s a more detailed list of ingredients:

    • Vermicelli (Semiya): 1/2 to 1 cup, depending on the recipe and desired quantity. 
    • Milk: 750 ml to 1 liter, or more for a richer kheer. 
    • Sugar: 1/2 to 1 cup, depending on the desired sweetness. 
  • Ghee (Clarified Butter): 1 to 2 tablespoons for roasting the vermicelli and nuts. 
  • Cashews and Raisins: About 15-20 cashews and 8-10 raisins, roasted in ghee, optional. 
  • Green Cardamom Powder (Elachi): 1/2 teaspoon or more, for flavor. 
  • Water: 1 cup (can be used to help cook the vermicelli). 
  • Optional:Saffron (a few strands) and/or a pinch of cooking camphor for extra flavor and color.

RECIPE OF SEMIYA PAYASAM

🍜 Ingredients:

  • Vermicelli (Semiya) – 1 cup

  • Full-fat milk – 4 cups

  • Sugar – ¾ to 1 cup (adjust to taste)

  • Ghee – 2 tablespoons

  • Cashew nuts – 10-12

  • Raisins – 10-15

  • Cardamom powder – ½ teaspoon

  • Saffron strands – a few (optional)

  • Water – 1 cup

👩‍🍳 Instructions:

 

  1. Roast Vermicelli:

    • Heat 1 tablespoon of ghee in a pan.

    • Add the vermicelli and roast on medium flame till it turns golden brown.

    • Set aside.

  2. Fry Dry Fruits:

    • In the same pan, add 1 tablespoon of ghee.

    • Fry cashews until golden.

    • Add raisins and fry till they puff up.

    • Remove and keep aside.

  3. Cook Vermicelli:

    • In a saucepan, bring 1 cup of water to a boil.

    • Add roasted vermicelli and cook until soft (about 5-7 minutes).

  4. Add Milk:

    • Pour in the milk and simmer for 10–15 minutes on low flame.

    • Stir occasionally to avoid sticking.

  5. Sweeten It:

    • Add sugar and stir until fully dissolved.

    • Simmer for another 5 minutes.

  6. Flavor It:

    • Add cardamom powder and saffron (if using).

    • Stir well.

  7. Finish and Garnish:

    • Add the fried cashews and raisins.

    • Serve warm or chilled.

YOUR YUMMY SEMIYA PAYASAM IS REDY

Leave a Comment