Semiya payasam Kerala style recipe using milkmaid or vermicelli kheer with milkmaid(a very delicious sweetened condensed milk) is a very popular dessert recipe which is enjoyed as a popular dessert for celebrations like birthdays, weddings, festivals etc.
This semiya payasam recipe is a South Indian Style payasam recipe (pudding recipe) using vermicelli noodles & milkmaid.
Semiya payasam is known as vermicelli kheer in North India and it is also known by the name seviyan kheer. Semiya payasam or vermicelli kheer dessert recipe made with sweetened condensed milk like milkmaid can be prepared very easily.
The vermicelli kheer popularly known as seviyan kheer or semiya payasam is traditionally made from roasted vermicelli, milk and sugar as the main ingredients. And here, the sweetened condensed milk is also one of the main ingredients.
Payasam is the malayalam word for kheer (Indian dessert pudding) which is one of the most popular desserts in India, and semiya is the malayalam word for vermicelli noodles that is used for preparing this delicious dessert.
See my post on pistachio kheer recipe which is delicious Indian dessert flavored with pistachio nuts.
When you use sweetened condensed milk, the recipe for semiya payasam or vermicelli kheer becomes much more easier and more tastier.
Since this is a kind of milk based pudding, the use of condensed milk make it more creamy and rich, perfect for any festival or special occasion!
I used sweetened milkmaid from Nestle to make the kheer. So here you can read the ingredients and instructions to make the kheer.
You can also make a variety of other easy desserts using milkmaid.
I had roasted vermicelli of 400 grams, so I am entering the measurements based on that. This will make approximately 8 to 10 servings.
If you buy roasted vermicelli pack that contains more than 400 grams of vermicelli, please increase the other ingredients also accordingly, or only use 400 grams from the pack.
Semiya Payasam Kerala Style Recipe With Milkmaid - Vermicelli Kheer WIth Milkmaid
- 400 grams roasted vermicelli
- 1 tablespoon ghee
- 11.8 oz sweetened condensed milk I used milkmaid (about 1.5 cups)
- 8 cups whole milk
- chilled milk as needed
- 1/2 cup Sugar adjust to taste
- 1/2 teaspoon cardamom powder 1/2 teaspoon or use two cardamom pods
- saffron strands a few optional
- 1 tablespoon ghee
- 1 tablespoon cashew nuts use little more if you like
- 1 raisins adjust as needed
- Boil the milk and keep it aside.
- Add ghee to a heated pan and add the roasted vermicelli, mix well.
- Add the boiled milk, cardamom and sugar to the vermicelli, and keep stirring.
- When the mixture starts boiling, reduce to the flames to medium and cook while keep stirring to avoid burning until the vermicelli is well cooked and soft - this will take around 6 to 7 minutes.
- Make sure to keep stirring to avoid burning and also to prevent the formation of lumps.
- As the vermicelli gets cooked nicely in 6 to 7 minutes, add the saffron strands and milkmaid and mix everything well until well combined - you can cook for another 1 minute so the milkmaid gets really well blended with the kheer.
- At this point, vermicelli is completely cooked and the kheer is ready, but the vermicelli has a tendency to absorb milk and become overcooked if you leave it really hot.
- So what I do is, I add a little cold whole milk, say 1/2 cup to 1 cup to the kheer, so the hotness is reduced and the kheer will stay just warm. If it still becomes more thick later, you can add more milk as required. Also check the sweetness of the kheer at this point, and add more sugar if you prefer more sweetness.
- Now the payasam or kheer is ready, let us go on to garnish the dessert.
- To prepare the garnishing, In a small pan, heat ghee and add the cashews.
- As the cashews starts to turn golden brown, add the raisins too and fry for few seconds.
- Add the fried cashews and raisins to the dessert and gently mix. Semiya payasam or vermicelli kheer is ready. Add the chilled milk as needed to adjust the consistency of the payasam (vermicelli thickens as it cools down absorbing the milk, so you will need to add more milk as it cools down, but this is totally fine!). Serve the delicious vermicelli kheer warm or chilled as you like!
If you find it difficult to stir the kheer continuously, I have found the below described easy alternative way to reduce the stirring process. The vermicelli kheer prepared using this easy alternative method is still delicious, but the vermicelli may not be as soft as the traditional slow method described above. But you can try it out if you are in a hurry and see if you like it that way.
Easy Alternative Method (to reduce the stirring)
- After step 3 on instructions above, you may skip the remaining steps and follow the below steps.
- As the mixture starts boiling, add the milkmaid, cook for 1 more minute and switch off the stove.
- Keep the pan closed for about 15 minutes, (You should open the pan after every 5 minutes and gently stir in between to avoid the formation of any lumps.) The vermicelli will get cooked nicely with in this time.
- Check after 15 minutes to make sure it is cooked well. (If you think the vermicelli needs to be cooked more keep the pan closed and wait for another 5 to 10 minutes.)
- Add more milk if you wish the kheer to have a more liquid like consistency.
Extra Notes: If you follow the easy alternative method to prepare the kheer, it is very important that you gently stir the kheer in between at regular intervals (while you keep it closed for cooking), since the vermicelli tends to form lumps if not stirred in between.
If you don’t have roasted vermicelli, use the regular ones but make sure that you roast it for about 2 to 3 minutes in ghee.
You may also try making the dessert using melted butter if you don’t have ghee, even though this may result in a different flavor than the traditional kheer.
Alternatively, you can also try the instant vermicelli kheer pack to make the dessert easily.
Hope you found this post on semiya payasam Kerala style recipe with milkmaid or vermicelli kheer with milkmaid helpful!