Vermicelli payasam or kheer is one of the traditional milk based sweets prepared all across India. It is a delicious, quick & easy preparation for many festivals
Vermicelli Payasam
Vermicelli is semiya or seviyan. To prepare paysam, roast semiya 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. Semiya 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 a savory vermicelli. Since multicolored semiya is colorful, it is more appetizing as a dessert than in a savory form. In addition, it had a vanilla-ish smell to it. Hence, in the last minute I changed my mind and prepared 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, a twist to this humble payasam is addition of nuts powder. Addition of some powdered blanched almonds and cashew nuts to payasam gives it a rich, creamy consistency.
However, the consistency and the color doesn’t really matter as payasam tends to thicken as it cools. Just add some milk to bring it back to desired consistency before serving. Second, once the payasam cools, the colors of semiya are not as vibrant as when hot and fresh.
Where to buy the ingredients
Most of the ingredients are available in any supermarket except the multi colored vermicelli. These are available in most of the Indian stores. A good substitute for Indian semiya is Italian vermicelli or very thin spaghetti. Cooking time will vary though.
Variations
A variation to this payasam is addition of some sago. Use both semiya and sago / pearl tapioca. I normally do not mix these together but it is a common preparation. When using both, roast sago and semiya separately and cook them together until soft and tender. For a variation of sago pudding, check carrot saubadana pudding.
Another variation to payasam is addition of condensed milk or Milkmaid instead of sugar. This gives a creamy texture as well as sweetens the pudding. Since condensed milk is sweetened, skip sugar or use only if necessary.
Tips
- Milk – use 2% or whole milk for a creamy kheer.
- Nut Powder – addition of cashew and/or almond powder gives an extra creamy texture to the pudding. It is optional but do use it when preparing with 2% milk.
- Consistency – keep the payasam to a thin consistency unless serving straight of the stove. It tends to thickens as it cools. In which case, add more milk before serving.
Vermicelli Payasam Recipe
Vermicelli Kheer ~ Semiya Payasam
Ingredients
- 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
Instructions
- 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.
Priya Suresh says
Very irresistible and catchy vermicelli pudding, those multi colored vermicellis makes this pudding more gorgeous.
Sarita says
Omg colorful vermicelli look super delicious usha.. where did u get here? I didn’t find in my Indian store..
MySpicyKitchen says
Sarita, Mir gave these to me as part of ingredient exchange. You get these in Indian stores. I never bought but seen it in Indian stores. I don’t remember the brand though.
Sarita says
Ohh that’s cool.. May be I haven’t seen in Patel groceries.
Rinku Bhattacharya says
This is so interesting. I have never seen colored vermicelli, would be so perfect and festive.
Suma Gandlur says
I have to still get hold of this colored vermicelli. The kheer looks tempting.
Harini-Jaya R says
Love the pudding and the props too.
Nisha Ramesh says
Love the pictures Usha! Is that a photo frame that you have used as a tray ? If so, that’s brilliant!
MySpicyKitchen says
Nisha, it is not a photo frame. It is a small tray that came with a set of pickle jars. I haven’t used the pickle jars yet but got to use the tray instead, as a prop 🙂
[email protected] says
Colored vermicelli sounds like fun! Perfect for a Holi dessert, can’t wait to try this!
Pavani says
That is such a colorful and tempting dessert.
Shobha Keshwani says
Delicious Kheer and very well presented. I have never come across multi coloured vermicelli. Very nice
Usha Rao says
Thank you. Most of the Indian stores carry multi color vermicelli here in NY.
Mayuri Patel says
I love vermicelli payasam, and its always reminds me of my mum who use to make it so often for us. Love your clicks and its tempting me to make the pudding as soon as I can.
Usha Rao says
It is so easy to prepare which makes it a go to sweet for me, when I crave for some sweet.
Jayashree T.Rao says
Seriously, I was not aware of multi-coloured vermicelli. They do look good during celebrations too. Looks delicious.
Kalyani says
ur pictures are always mesmerising, Usha… these multi coloured semiya kheer is so delicuous,…
Usha Rao says
Thank you.
priya vj says
A very eye candy click..i too powder the dry fruits and add it to paysam. Semiya paysam is my all time favorite . Love it when served warm .
Usha Rao says
Dry fruit powder gives a nice creamy consistency to payasam, isn’t it?
Superduper kitchen says
This is irresistible and the kheer with those multi coloured vermicelli looks so inviting. Beautiful clicks too.
Usha Rao says
Thank you
Preethicuisine says
Beautifully clicked!! Multi coloured Vermicelli payasam looks delicious. Vermicelli Kheer looks so rich and creamy.
Sarika Gunjal (Spice Zone) says
Lovely clicks and those little glass jars. Your Vermecilli Payasam looks delish and love the multi-colored vermicelli.
Usha Rao says
Thank you.
Archana says
First, let me start with the pictures! as usual, stunning! I love it.
Coloured vermicelli I am yet to see but you are right they are better in a dessert. Adding nut powder is the tip I need to remember.
Usha Rao says
Thanks Archana. Hmm, I am surprised these multi colored vermicelli is not so common in India. Please so try the nut powder next time in your payasam.