Vermicelli payasam or kheer is one of the traditional sweets prepared all across India. It is a delicious, quick & easy preparation for many festivals
Vermicelli is also known as semiya or seviyan. To prepare paysam, roast it in ghee, then cook in milk and garnish with roasted nuts. As with any recipe, there are slight variations to the recipe from household to household and region to region. Vermicelli payasam ~ kheer is western version of vermicelli pudding.
The second ingredient for this week’s ingredients exchange is multicolored vermicelli from Mireille. Initial plan was to make savory vermicelli. Since multicolored vermicelli is colorful, it is more appetizing as a dessert than in a savory form. In addition, vermicelli had a vanilla-ish smell to it. Hence in the last minute I changed my mind and prepared vermicelli pudding ~ payasam ~ kheer, instead.
This is a simple kheer recipe, nothing special. Since I already have some sweet semiya recipes on the blog; shevayachi kheer, instant honey vermicelli payasam and semiya payasam, addition of powdered nuts gives this humble vermicelli payasam / vermicelli kheer / vermicelli pudding a nice twist.
Addtion of some powdered blanched almonds and cashew nuts to payasam gives it a rich, nutty consistency. However, the consistency and the color doesn’t really matter as payasam tends to thicken as it cools. Just some milk to bring it back to desired consistency serve. Second, once vermicelli cools, the colors of vermicelli are not as vibrant as when hot and fresh.
Vermicelli Payasam Recipe
Vermicelli paysam is a delicious traditional Indian pudding with lots of nuts and raisins.
- 1 tbsp Unsalted Butter or Ghee
- 6-8 Cashews broken into pieces
- 1 tbsp Raisins
- 1 cup Multi Colored Vermicelli
- 3 cups Milk (I used ½ cup water and 2 ½ cups 2% milk. Can use whole milk and skip water)
- 6-8 Cashews, powdered
- 1 ½ tbsp blanched sliced Almonds, powdered
- ⅛ tsp Cardamom Seeds powdered
- ⅓ – ½ cups Sugar Adjust to taste
Heat butter or ghee in a sauce pan. You will need at least 1 ½ quart saucepan.
When butter is melted, roast cashew nuts and raisins on medium flame until cashews turn brown, raisins puff up and turn brown.
Remove from pan and keep aside.
In the same pan, add vermicelli and roast on medium flame.
Add ½ cup of water, when the pan cools, add 2 ½ cups of milk. Increase the flame to medium high, give a good stir and cook until vermicelli is almost cooked.
Powder cashew nuts, blanched almonds and cardamom to fine powder. Add to vermicelli and stir until it is lump free.
Add sugar and continue to cook until vermicelli is cooked, al dente.
Turn of the flame, garnish with roasted cashews and raisins, and serve hot or cold.
Consistency of vermicelli pudding / kheer / payasam tends to thicken as it cools. If the consistency is too thick, add some milk before serving.